Go Co-op! - New Leaf Market

Transcription

natural times
July/August/September 2014 Volume 25/Number 3
Our
Co-op
Rocks
YAY
Woo
hoo!
SAVORY SUMMER SEAFOOD BOIL
LOCAL SPOTLIGHT: MANGROVE SOAP COMPANY
CO-OP DECLARED CHAMBER BUSINESS OF THE YEAR!
healthy • local • community
Thank
You!
Go
Co-op!
OUR MISSION...
New Leaf Market Co-op is committed to building a vibrant and healthy local community by providing natural and organic
foods and products. As a cooperative, we emphasize socially and environmentally-responsible practices, and provide
education and information about our products and the cooperative principles upon which we are based.
3 General Manager’s Report
table of contents
4 President’s Report
5 2013 Community Grant Winners
Projects Underway
6 Vive la Food!
8 Frenchtown’s Heritage Market
10 Local Spotlight: Mangrove Soap Company
12 Where to Begin?
12 We Want You!
14 Savory Summer Seafood Boil
16 Seminars
17 Cook’s Corner
22 Co-op Declared Chamber Business of the Year!
23 Owner Deals Business Partners
NATURAL TIMES
Published four times a year to
educate the community about our
cooperative and the resources we
offer. Articles are designed to inform
readers about specific products,
diets, activities and events—to
augment readers’ knowledge—and
should not be considered a source
of medical advice. The views of
our contributing writers do not
necessarily reflect the views of New
Leaf Market Co-op. Letters to the
editor, comments, questions and
suggestions are welcome.
NEW LEAF MARKET CO-OP
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Natural Times
July/August/September 2014
THANKS TO OUR WRITERS!
Natural Times is always looking
for writers and suggestions for
possible articles. Send an e-mail
to: [email protected].
CIRCULATION: 3,400
DESIGN: Diane Bass
EDITOR: Cristin Burns
PROOF READER: Maria Balingit
PRODUCTION: New Leaf Market, Inc.
1235 Apalachee Parkway Tallahassee, FL 32301
(850) 942-2557 www.newleafmarket.coop
GENERAL MANAGER’S REPORT
By Larrane Hartridge
Thank you all for making our 40TH anniversary a
huge success. Our staff worked very hard to pull
off a fun day at the Co-op Carnival at the store.
We also must thank Crisper’s for allowing us
to use their back parking and Bobby at Cabo’s
for lending us his stage. We really appreciate
everyone who has supported New Leaf Market
Co-op all of these years. We still have some Leon
County Food Co-op t-shirts for sale for those of
you who want to sport some nostalgia.
New Items:
• 3 Twins Ice
Cream
• Annie’s
Homegrown
Butternut
Mac & Cheese
• Beyond Meat Chicken-Free Strips and
Feisty Beef-Free Crumbles
For those who haven’t heard, we were honored
to receive the Greater Tallahassee Chamber of
Commerce 2014 Business of the Year and Locally
Owned Business of the Year awards. A big thank
you to all who supported this effort.
• Bob’s Red Mill Gluten-free All-purpose
Baking Flour
I have just returned from the Consumer
Cooperative Management Association’s annual
conference, held this year in Madison, WI. The
conference brings together leaders from food
co-ops around the U.S. to share ideas and
inspirations for forward-looking action in the
national consumer cooperative movement. At the
annual awards banquet, New Leaf Market Co-op
was recognized for its 40th year in business.
• Clif Mojo Bars
2014 has been our year to celebrate. Thanks to
everyone who supports us!
• Bulk Equal Exchange Organic Dried Mango
• Bulk Organic Black Quinoa
• Farmhouse Culture Kraut
• Food Should Taste Good Pita Puffs
• Go Raw Coconut Crisps
• Goddess Garden Sunscreen
• Imagine Foods Cashew Milk
• Jyoti Heat & Serve Pouches
• Lilly’s Chocolate
• LOCAL Smith Family Dairy Raw Goat Milk
& Goat’s Milk Cheese
• Moon Valley Organics Hand Soap
• Nutrisource Dog and Cat Food
• Rooted Beauty Face Care
• Soap Box Hand Soap & Body Wash
• Texas Best Rice
Please recycle this newsletter!
In accordance with New Leaf Market Co-op’s continuing effort to reduce waste, Natural Times is
available electronically. Sign up for e-newsletters on our homepage, www.newleafmarket.coop.
w w w. n e w l e a f m a r ke t . c o o p
Natural Times
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PRESIDENT’S REPORT By June Wiaz
By now, many of you will have participated in one or more events at New
Leaf in honor of our 40 years of business. But what may have slipped
under the radar is the following proclamation issued by the City of
Tallahassee this past April:
From the Governing Body of
the City of Tallahassee
Proclamation
WHEREAS, New Leaf Market, a co-operatively owned natural food store, has operated in the city of
Tallahassee since May 1, 1974; and
WHEREAS, New Leaf Market Co-op has brought 40 years of healthful food offerings to the City of
Tallahassee; and
WHEREAS, New Leaf Market Co-op is a locally owned store that offers produce and goods from
scores of local farmers and businesses; and
WHEREAS, for six years running, has organized tours of 41 farms with more than 14,000 participants;
and
WHEREAS, Tallahassee is considered one of the “greenest” cities in the U.S. and New Leaf Market
Co-op has been a contributing entity in this designation for decades; and
WHEREAS, New Leaf Market Co-op offers numerous in-store seminars and participates in dozens of
community health fairs, festivals, forums, and other educational events, and as such plays a vital role
in helping to improve knowledge of what it means to “eat healthfully”; and
WHEREAS, the business model of the food co-operative results in more resources that stay in the
community, as opposed to profits to investors elsewhere; and
WHEREAS, New Leaf Market Co-op has for years paid its employees above required minimums and
included health insurance benefits; and
WHEREAS, New Leaf Market Co-op offers a large percentage of competitively priced, organic food;
NOW, THEREFORE, I John R. Marks III, as Mayor of the City of Tallahassee, do hereby declare the
week of May 1st through the 7th 2014,
“Food Co-operative Appreciation Week.”
Signed April 9, 2014
We are fortunate in Tallahassee to have two of the five food co-operatives in the State of Florida
(Pensacola has a newly expanded Ever’man Natural Foods right downtown, Sunseed Food Coop in Cape Canaveral, and Gainesville has Citizen’s Co-op.) The recognition by the City is a formal
acknowledgement of what those of us affiliated with New Leaf Market Co-op already know; that the
store is indeed a community gem. Thanks for doing your part to make New Leaf Market Co-op what it
is today.
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2013 COMMUNITY GRANT WINNERS PROJECTS UNDERWAY
By Wendy Pelaez Morgan, Board Director
The two recipients of the 2013-14 New Leaf
Market Co-op Community Fund Grant, selected
by the Board, each have exciting projects
underway. The winners, announced last
September, were Ken David from Godby High
School with an aquaponics project and Gayle
Dove, Amy Alvis and Robin Blackwell from Pace
School with their Garden of Eat’en project.
Ken David created a very large 1,800 gallon
“fish tank,” with 100 small tilapia and feeder
goldfish. This is a self-contained system. The
fish tank is connected to a container in which
vegetable plants are grown in stone or pebbles.
The tank water (fish waste and fish pond water) is
continually pumped to the plants where the waste
in the water provides nutrients for the plants. The
tank is solar heated during cooler weather and
the starter plants are grown outside the system.
The plants are fertilized
with worm castings before
being transferred to the
pebble plant area. The
vegetables will eventually
be eaten by his students.
Ken David is a Lieutenant
Colonel with the JROTC
program. He believes this
project is in alignment
with the principles he
works to instill in his
students: discipline,
problem solving, health,
and working together
to achieve common
goals. His hope is that
this project can be
maintained all year.
His goal is also to help
make aquaponics a
more commonly known
way to grow food. He
welcomes visitors who
wish to see how to
create a similar project.
Gayle Dove, Amy Alvis and Robin Blackwell are
using their grant money to help create a large
garden project. Their mission is to grow produce,
which can be consumed by Pace families, as
well as community members supported by
local food banks. This project teaches students
about healthy food choices, how to grow their
own food and cook healthy meals, while gaining
skills needed for employment after graduation.
The Garden of Eat’en will continue through the
summer during the extended school year.
The Board is offering two more $1,000 grants
this year. Applications are now being accepted
through July 31, 2014 and are available online
at www.newleafmarket.coop or at the New Leaf
Market Co-op service desk.
Natural Times
5
VIVE LA FOOD!
By Diane Bass, Graphic Designer & Marketing Assistant
With July comes Independence Day, not only
for the U.S., but for France as well. Bastille Day
celebrates the storming of the Bastille Prison
on July 14, 1789, thus beginning the French
Revolution. Once known locally as Fête de la
Fédération (Celebration of the Federation),
Le quatorze juillet (the fourteenth of July) is
celebrated annually with many traditions similar
to our own Fourth of July. Feasts, often
served picnic style, parades and fireworks are
the hallmarks of this holiday. Make July 14
your own celebration by dining in the French
style!
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Petit Déjeuner (Breakfast)
In France, it is traditional to have a hot beverage
to start your day. Try a French press coffee or hot
tea. For your meal you can try your hand at boring
French toast or impress your friends and family
with a fancier version like French Toast with Warm
Apple Pecan Compote*. Are you salivating yet, or is
that just me?
Le Dessert (Dessert)
And finally, le digestif, or after-dinner drink is
most fitting for this course. Look for a French
liqueur to enjoy after you’ve finished your dinner:
Chambord and brandy are both popular choices.
There is of course a plethora of desserts to
choose from, as the French are truly masters of
pastry. Seek out your favorite and indulge, be it
éclairs, croquembouche, sweet crêpes or crème
brûlée! If you haven’t worn yourself out preparing
food for the rest of the day, why not make a
Pear Galette*? It’s as beautiful to look at, as it is
delicious to eat!
*Find recipes for these dishes in Cook’s Corner,
pages 17-21.
Déjeuner ou Diner (Lunch or Dinner)
A lovely French wine of your choice would
be thematically appropriate for meals later
in the day, or a French cider if you can get
your hands on some. Prefer to stay away
from the hard stuff? Mineral water, sparkling
or otherwise, is also perfectly acceptable.
You can always go easy on yourself and
serve some delicious French cheeses
(Camembert, Brie, Roquefort, munster and
chevré, to name a few) with fresh French
bread. Add charcuterie (cured meats) and
cornichons (gherkins), along with fresh fruit
for color, and all of your guests will be très
content.
Or… pick a couple of these classic French dishes
to try out:
• Roasted Ratatouille*
• Roasted Squash & Lentil Salad w/ Goat
Cheese*
• Caramelized Onion & Fennel Tart*
• French Leek Pie w/ Gruyere Cheese*
• Summer Vegetable Quiche*
Natural Times
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FRENCHTOWN’S HERITAGE MARKET
By Gretchen Hein
Something exciting happens every Saturday
morning on the corner of Georgia and Macomb
Streets, just inside the perimeter of Frenchtown.
Soft jazz refrains can be heard in the background
amidst a scene of vendor tents and a steady
stream of people and cars coming and going. This
corner is the scene of the Frenchtown Heritage
Market, Frenchtown’s only neighborhood fresh
farmers’ market. The market has occupied three
of the four corners in its four-year existence.
Originally in partnership with the Tallahassee
Food Network iGrow project, the Frenchtown
Heritage Market has grown and now currently
hosts about 15 vendors who offer locally grown
fresh produce, local honey, homemade jams and
jellies, fresh seafood, local eggs, milk, ice cream
and more. A short education session is held each
week that includes cooking demonstrations,
nutritional information, and other food-related
issues.
Jim Bellamy, President of the Frenchtown
Neighborhood Improvement Association,
was instrumental in starting the market. His
mission: bring fresh food into his neighborhood!
Frenchtown is considered a food desert. Food
deserts lack fresh fruit, vegetables and other
healthful, whole foods due to the absence of
grocery stores and farmers’ markets. Most food in
food deserts can be found in convenience stores
and fast food operations where the selection
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consists of highly processed food, high in fats
and sugars. Other identifying factors are low
socio-economic status and a population of
predominantly people of color, often lacking
personal transportation. It is not surprising to find
a higher than normal incidence of health issues
such as obesity, diabetes, and heart disease.
Using funding from a Community Development
Corporation grant, the Greater Frenchtown
Revitalization Council, Tallahassee Food
Network, and the Frenchtown Neighborhood
Association, Jim set to work. FAMU’s Statewide
Small Farm Program contributed seed money as
well. Jim purchased vending tents, tables and a
few other necessities to get the market started.
Currently, the market is open through October;
however, if all goes as planned, the market will
soon operate year-round in a nearby location.
Some substantial changes took place beneath
the surface this past year prior to the April 19
reopening. The list of organizations supporting
the efforts of the market grew and is quite
impressive. Childhood Obesity Prevention and
Education (COPE), the Community Reinvestment
Act (CRA), and the Knight Creative Community
Initiative (KCCI) have come aboard to ensure that
this historic district has a source of “real” food. A
small KCCI group won one of three community
improvement initiatives. Creating a permanent
market was the brainchild
of KCCI member Anthony
Gaudio, a long-time co-op
owner and former member of
the New Leaf Market Co-op
Board of Directors, joined
by several other committed
KCCI members. The KCCI
initiative not only brings
a vision of a year-round
market, but business savvy
professionals and essential
resources to help bring a
year-round project to life.
Florida’s “Fresh Access Bucks Program”
has also sweetened the pot. In 2013, Florida
Organic Growers received a grant from the
Florida Dept. of Agriculture to increase sales
of locally produced fruits and vegetables
to Florida consumers, particularly lowincome residents. This “BOGO” (buy one—
get one) incentive helps those with SNAP
(Supplemental Nutrition Assistance Program,
formerly foodstamps) benefits to purchase
from market vendors. When a shopper swipes
their SNAP EBT (Electronic Benefits Transfer)
card to purchase market tokens, they receive
double the amount—up to $20! Use $10 of
SNAP benefits and get $20 market tokens,
$20 get you $40. This is a win-win situation for
consumers and producers. No other program
such as this currently exists.
Like I said, exciting things are happening at the
corner of Macomb and Georgia Street. Creating a
permanent, year-round site is only half the battle
when it comes to solving the larger food issues,
though. Changing ingrained shopping and eating
habits is another story…but the ball is rolling.
If you’ve missed this market in the heart of
downtown Tallahassee, there’s no better time
than now. They’re open 9 am– 1 pm every
Saturday. For more information, check out their
web site, http://www.frenchtownheritage.org/.
Natural Times
9
LOCAL SPOTLIGHT
Mangrove Soap Company
By Bridget GuruBeant Welch, LMT
Michelle Palmer, owner and creator of
Mangrove Soap Company started in
early 2012, didn’t always make soap.
She was a computer programmer and
product manager. She got into making
soap because she was looking for
something active to do which would
get her away from her computer desk.
She loves crafts, cooking, and exercise,
and likes to know how to do things
herself.
When she thought about teaching
herself a new skill, Palmer initially
thought of baking, but was worried
that it would yield too much extra food
at her house. She jokes, “Making soap is kind
of like baking, but no calories.” It resembles
baking, in that chemistry is involved and precise
measurements are important. She uses quality
ingredients such as olive oil, coconut oil, avocado
oil, shea butter, and goat milk.
Soap making started out as a hobby for Michelle.
But once her soaps received a good reception at
some craft fairs, she thought, “Hey, I’d like to do
this full time.” She still contemplates how big
she wants the business to be. Currently, Palmer
continues to work with computers as well; she
owns a software company with a few employees.
Mangrove Soap Company is a family business.
Michelle creates soaps with her two daughters.
Her older daughter, Jeannette, helps make,
package, and deliver soaps. Her younger
daughter, Taylor, who is still in college, helps out
with the soap-making on the bigger orders.
When I asked if she has any favorite soaps, Palmer
answered, “It switches all the time.” Her current
favorite is Lavender-Mint, which contains essential
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oils of spearmint and lavender. I sniffed the
many Mangrove Soap Company soaps at New
Leaf Market Co-op and found I also loved the
Lavender-Mint Goat’s Milk Soap. I tried it at home
and found its scent invigorating, and the soap was
cleansing without being too drying.
Palmer offers a vegan option in her shea butter
soaps. She started that line because, “not
everybody wants goat milk.” She wanted to
appeal to a larger market. Her soap line is about
half vegan shea butter and half goat milk soaps.
Her soaps can be found at three locations: New
Leaf Market Co-op, Christie’s Cottage Living on
the coast, and Stone Age at Tallahassee Mall.
Three of her soaps are co-labeled with New Leaf
Market Co-op’s 40th anniversary logo. Palmer
says it’s really neat to be in the community and
meet people who use her product.
I asked Michelle Palmer to describe the soapmaking process. She begins by mixing water
and lye (sodium hydroxide). A chemical reaction
causes it to get really hot.
While the water-lye mixture cools, she puts
together the oils in the soap recipe, and melts
them down.
Once the lye cools to the same temperature as
the oils, goat milk is added to the lye, if she is
making a goat milk soap. Then, the oils are mixed
in, which also react chemically to lye. She stirs
until “trace” happens, when it thickens.
Palmer enjoys the creative aspect of soap
making, playing with the colors, the molds, and
the recipes. The handmade soaps are packaged
attractively and make nice gifts. She wraps them
with tissue with decorative perforation so one
can sniff the soap. The love of her craft comes
through in the finished product. See for yourself!
Fragrance is then added. Scents are provided
by pure essential oils with some soaps, like
lavender, spearmint and peppermint, and a few
contain fragrance oils, like sandalwood and
patchouli. Some soaps contain a combination of
essential and fragrance oils.
Add-ins, like calendula flowers, oats, or espresso,
are included. She also may add sugar, which
increases lather. If she is coloring soap, she takes
some of it out, mixes with mica, then adds it back
in.
The mixture is poured into molds
lined with freezer paper where it
solidifies. It’s covered and insulated
as the lye continues to react with the
oil and keep it warm. This heat is what
hardens the soap. The hotter it is, the
harder the bar. The soap cools within
24 to 48 hours, after which it is cut.
Finally the bars are placed on racks
where the water evaporates out of the
soap and it gets even harder.
Natural Times
11
WHERE TO BEGIN?
By Paul Rutkovsky
We’ll start with the United States Department
of Agriculture (USDA). I believe the organic
standards we wanted to trust are slowly being
compromised. As more organic farms and small
producers of organic products are bought by
large corporations such as Kellogg, Hershey
Foods, General Mills, ConAgra, Coca Cola, Post
Foods and many more (see Organic Industry
Structure Chart link below), controversial
and untested inventions/products are being
introduced.
Martek Biosciences is a prime example. The
company claims their products are non-GMO,
but the Organic Consumers Association learned
that their products are genetically engineered,
processed with volatile synthetic solvents and
microencapsulated—three methodologies that
are banned from certified organic products. It’s
distressing to learn that Martek’s Life’sDHA and
Life’sARA are already in hundreds of products,
including certified USDA Organic infant formula,
baby food and dairy products.
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Natural Times
Next is the National Organic Standards Board
(NOSB). Have you heard of carrageenan? It’s
widely used in the food industry for gelling,
thickening, and stabilizing a large variety of
products. The additive is divisive in the industry
because of its link to gastrointestinal issues.
Rates of digestive diseases are rising—ranging
from widespread digestive discomfort (belly
bloat, spastic colon, Irritable Bowel Syndrome) to
serious and sometimes life-threatening diseases,
such as ulcerative colitis and colon cancer. At
the USDA’s National Organic Standards Board
meeting in 2012, Dr. Joanne Tobacman, a
physician-scientist at the University of Illinois
College of Medicine and the nation’s foremost
independent expert on carrageenan, presented
her research and urged the NOSB to remove
carrageenan from organic foods. Lobbyists from
the carrageenan trade group fought back hard
and found allies in companies like Group Danone
(Stonyfield), CROPP (Organic Valley), Dean
Foods (Horizon and Silk), Hain Celestial (Earth’s
Best, Rice Dream and Westsoy) and Smucker’s
(Santa Cruz Organics and R.W. Knudsen). The
lobby convinced corporate-friendly National
Organic Standards Board members, including
employees of Whole Foods, Organic Valley and
Driscoll’s, to ignore the disturbing findings of
dozens of independently-funded and peerreviewed studies, including several that found
higher rates of colon cancer in lab animals given
a diet containing food-grade carrageenan.
WE WANT YOU!
By Dave Watson, Board Director
When the President signed off on the Continuing
Resolution Act (March 26, 2014), it contained
the “Monsanto Protection Act,” a legislative rider
inserted into the bill. Referred to as the Farmer
Assurance Provision, Section 735, it was slipped
into the Continuing Resolution. This section of
the bill requires the USDA to approve the use
of GMO seeds, even if environmental studies
are ruled inadequate by a court. Monsanto and
other biotech companies can now continue
to manufacture GMO products without any
government oversight—even if human health and
environmental concerns are an issue.
Finally, here’s a teaser for you. Did you know
that many varieties of organic apples are treated
with antibiotics? This is the real truth! Do some
simple investigating, and you’ll learn about
another lobby. Go to the website below or search
“antibiotic organic apples.”
Also, make sure you take a look below at GMO
Myths and Truths. Keep in mind, more than 60
other nations, including France, Germany, Japan,
Australia, Russia, China and the United Kingdom,
require GMO labeling (Center for Food Safety,
2013).
GMO Myths and Truths
http://www.organicconsumers.org/gelink.cfm
Information for this article came from the
following sources.
Organic Consumers Association
http://www.organicconsumers.org/
Organic Industry Structure Chart
http://www.cornucopia.org/wp-content/
uploads/2014/02/Organic-chart-feb-2014.jpg
In the next three years New Leaf Market Cooperative will continue to grow and prosper.
One key to our successful future is finding good
leadership from within our ranks. Building good
leadership starts with our upcoming Board of
Directors election to fill three open seats.
Candidate forums were held in mid-May and
late June to inform potential candidates about
the work of the Board. On August 7, prospective
Board members will be asked to declare their
candidacy. If you missed these two forums, but
are interested in learning more about serving
on the Board, it is not too late. Dave Watson
and Hugh Boyter are available to answer your
questions. Contact Dave at (850) 545-7698 or
email him at [email protected]. Or you can
reach Hugh by calling (850) 878-2748 or by
emailing him at [email protected]. We would
be glad to answer any questions you might have
and set up a time before the declaration date
to help you make an informed decision about
running for a seat on the Board.
After declaring as a candidate, our Nominations
Committee will interview, then endorse you
as a candidate if there is mutual interest. The
Committee will then share your statement and
photo with our member-owners. Both will be
needed by August 21, 2014 for our October
newsletter.
There will be two election forums in October at
which candidates, current board members, and
interested member-owners meet one another.
More information may be found at the customer
service desk. Pick up your nominations booklet
and plan to be a part of our future!
Antibiotics and Organic Apples
http://salsa3.salsalabs.com/o/50865/p/dia/
action3/common/public/?action_KEY=9888
Natural Times
13
SAVORY SUMMER SEAFOOD BOIL
By Michele Hatton
A seafood boil is defined as a social event
featuring shellfish.
skins, shells and rinds intact, making for a
piquant and savory broth.
Traditionally, seafood boils are prepared for
large gatherings in an outside venue and during
times when seafood is plentiful, often summer.
The dish is prepared in one large pot (a 60 or
80-quart stockpot), cooked on a propane burner,
and served on tables lined with newspaper.
Seafood boils are messy affairs, usually eaten
with the hands, preferably dripping with sauce
and flavor.
To prepare a boil, place a straining basket in your
pot and fill halfway with water. Bring the water to
a rolling boil and salt generously. Squeeze the
lemons into the water, tossing in the rinds. Add
bay leaves, crab boil packets, Old Bay, pepper
corns and hot sauce. (Don’t be stingy with the
seasonings, you want an aromatic broth whose
flavors will be absorbed by the potatoes and
other ingredients). Add onions with skins and
whole heads of garlic. Cook. Add whole new
potatoes with skins; simmer. Add corn-on-thecob broken in halves and cook again, making sure
all the ingredients stay covered with liquid. Lastly,
toss in the shellfish of your choice, wrapped in
their skins and/or shells, then cover the pot and
The basic ingredients of this cuisine are simple:
onions, potatoes, corn, garlic, lemon, seasonings
and, of course, shellfish (often sausage is
added). However, unlike many recipes, these
ingredients are added to the pot whole, with
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Natural Times
shut off the heat. Let the seafood steep in the
flavorful broth for 15 minutes.
Keep in mind that some seafood boil recipes call
for several different kinds of shellfish such as
shrimp, crab, clams and crawfish, even lobster.
Others call for just one, frequently shrimp. Fish is
never included.
Seafood boils are southern affairs. The
Lowcountry boil originated along the coasts of
Georgia and South Carolina and is consistently
seasoned with Zatarain’s and Old Bay. Wikipedia
traces this cuisine to the peoples of the Sea
Islands—former slaves—who lived along both
these coasts. The boil was a quick and easy way
to prepare readily available seafood, all at once,
for large groups.
The Louisiana Cajun and Creole boils are spicier
and include large amounts of cayenne pepper
and hot sauce. Usually only one type shellfish is
added, often the less costly crawfish.
Seafood boils can now be found coast
to coast, each with its own regional flare. For
example, chefs in Boston add fresh littleneck
clams (with their shells, of course) and smoky,
spicy Portuguese sausage to their shrimp boils.
In Houston, seafood boils are served with ancho
chilies and spicy andouille sausage. Chefs in
San Francisco cook it with tomatoes, artichokes
and fennel (these are good ingredients to add
to vegetarian seafood boils). Along Tampa Bay,
you can find shrimp boils with habañero peppers,
sweet potatoes, Spanish onions and chayote
squash—a combination of Latin and Caribbean
flavors.
Vegetarians can also enjoy the flavors of a
seafood boil minus the seafood. Follow the
general steps above, seasoning generously and
use additional vegetable broth. Tomatoes and
artichokes can be added. Vegan sausage and
vegan seafood provide zest and heft.
Natural Times
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µ
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Herbal
Remedies
30
7:45-8:45 pm
Designing Your
Encore Career
23
7:45pm-8:45pm
Make
Your Own
Sushi
9
Juicing:
Do Your
Body Good
2
Autumn
Haiku
Hour
25
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11
4
12
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5:30pm-7:00pm^
Wine
Tasting
5:30pm-7:00pm^
Wine
Tasting
5:30pm-7:00pm^
Wine
Tasting
5
20
2:00pm-4:00pm£
27
Let
Worms
Eat Your
Garbage, AKA
Vermiculture
2:00pm-3:30pm^
Beer
Tasting
Location: Monticello Vineyards & Winery, 1211 Waukeenah Hwy,
Monticello, FL 32344, 850-294-9463. Cost: $12 per person, please
pay the farmer at the event.
£
13
6
9:30am-11:00am
Cloth
Diapering
101 w/
Ecological
Babies
Cost: $10 New Leaf Market Co-op owners, $12 non-owners.
Pre-payment required to reserve your seat, limit 10. Payment now
includes your own sushi mat to use and take home.
µ
24
17
10
3
Seminars are
on vacation
July & August.
See you all in
September!
Pick up a flyer in
store, or visit us at
newleafmarket.coop
for complete seminar
descriptions.
September 2014
WednesdayThursday Friday
Saturday
Eden
Beer
Wine
Energy
Intro to
Tasting
Tasting
Medicine
5:30pm-7:00pm^ 2:00pm-3:30pm^
Mindfulness
“Energy
Meditation &
Medicine is the Co-op Café
the Duke Wheel
Night
Future of All
7:00pm-8:00pm
of Health
Medicine”
Tuesday
www.newleafmarket.coop/events
All Seminars are held at New Leaf Market Co-op, from 7:45-9:00 pm, unless otherwise noted.
*Seminar requires pre-registration and fee.
8
1
Monday
7
^$3 per person,
cost of ticket
deducted from
your purchase
of beer or wine.
Sunday
Seminars
COOK’S CORNER
Compiled by Diane Bass, Graphic Designer & Marketing Assistant
French Toast w/ Warm
Apple Pecan Compote
Serves 6
Compote
3/4 cup water or apple juice
1/4 cup brown sugar
1/4 cup maple syrup
1/2 teaspoon cinnamon
1/4 cup raisins
1/4 cup chopped pecans
3 cups apple, peeled and cut
into 1/2-inch pieces
Pinch of salt
1 tablespoon cornstarch
2 tablespoons butter
French Toast
1-pound loaf of soft-crusted
bread (such as brioche or
challah) cut into 1-inch thick
slices
5 large eggs
1 cup milk
2 tablespoons maple syrup
Pinch of salt
2 tablespoons butter
To make the compote, bring
the water, brown sugar, maple
syrup, cinnamon and raisins
to a boil in a saucepan. Add
the pecans, apples and salt.
Bring the mixture to a simmer
and cook for about 15 minutes,
stirring occasionally. Add the
cornstarch and butter and
simmer another 3-5 minutes
until slightly thickened. Keep
warm while preparing the
French toast, or prepare the
compote the night
before and reheat.
Preheat the oven
to 300 degrees
F. Place a
metal rack
in the oven
to keep
pieces
of finished
French toast warm while the
rest is cooking. Melt a little of
the butter in a large skillet (or
two skillets to make the process
go faster) over medium-low
heat. Whisk the eggs,
milk, maple syrup and
salt in a large bowl.
Soak each slice of bread in
the egg mixture for about 30
seconds on each side. Place in
hot skillet and cook each side
for 3-4 minutes until golden
brown. Add more butter for
each new piece of toast added
to the pan. Slice French toast
into triangles and serve topped
with warm apple compote.
Serving Suggestion
This fruity French toast is great
for a festive family breakfast.
You might want to double the
compote recipe, since it’s a
delicious topping for ice cream,
too.
From www.strongertogether.
coop
Roasted Ratatouille
Serves 4-6
Roasting brings out the flavor
intensity of the vegetables and
brings new excitement to this
traditional French dish.
1 eggplant (about 1 pound),
chopped into 1 1/2 inch pieces
2 zucchini (about 3/4 pound),
chopped into 1 1/2 inch pieces
1 bell pepper, chopped into 1
1/2 inch pieces
1 pint cherry tomatoes
1/2 large red onion, chopped
into 1 1/2 inch pieces
Natural Times
17
Marinade
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon tomato paste
1 teaspoon dried basil
1 teaspoon sea salt
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon dried rosemary
1/4 cup red wine
3 cloves garlic, minced
Preheat the oven to 400°F. In
a large mixing bowl, stir all
marinade ingredients together.
Toss the chopped vegetables
with the marinade and let sit
for 30 minutes to an hour. Place
vegetables and marinade on
a large sheet pan and roast in
the oven for 30-40 minutes,
stirring every 15 minutes, until
vegetables look roasted and are
tender.
coop.
Roasted Squash & Lentil
Salad w/ Goat Cheese
Serves 4
1 cup French lentils
1 pound acorn squash
1/4 cup extra virgin olive oil,
divided
2 tablespoons red wine vinegar
3/4 teaspoon salt, divided
1/2 teaspoon cracked black
pepper
4 ounces arugula, about 4 cups
2 ounces chevre cheese,
crumbled
1/2 cup toasted pumpkin
seeds
In a one-quart pot,
measure the lentils
and cover with
plenty of water,
it should be
about three
inches above
the level of
the lentils.
Over high
heat, bring
to a boil, then
reduce the heat
18
Natural Times
to a simmer. Cook, stirring
occasionally, for 20-30 minutes,
until the lentils are just tender,
but not falling apart. Drain and
rinse gently with cool water, and
let the lentils cool.
Preheat the oven to 400 F. Cut
the squash in half and scoop
out the seeds, then cut the
squash in wedges. Peel then
cut in bite-sized cubes. Drizzle
with 1 tablespoon of the olive
oil, sprinkle with 1/4 teaspoon
salt, then toss to coat. Roast for
20-25 minutes, until the squash
is tender when pierced with a
paring knife. Cool on a rack.
In a small bowl or cup, whisk the
remaining 3 tablespoons olive
oil, red wine vinegar, remaining
salt and black pepper. Put
the lentils in a large bowl and
drizzle with the oil mixture, toss
gently to coat.
To serve, use either four
medium plates or one big
platter. Spread the arugula on
the plates, then measure 1/2
cup of lentils on top of each,
then top roasted squash, with
crumbled chevré and toasted
pumpkin seeds. Serve at room
temperature.
coop, recipe by Robin Asbell.
Caramelized Onion &
Fennel Tart
Serves 6
1 tablespoon butter
2 medium yellow onions,
julienned
1 large fennel bulb, trimmed
and sliced thin
2 tablespoons white wine
Pinch of salt
8 ounces soft chevre
2 eggs
1 teaspoon fresh rosemary,
minced
Pinch each of salt and ground
black pepper
2 tablespoons pine nuts
3 tablespoons shredded
Parmesan cheese
1 14-ounce
package puff pastry, thawed
Preheat the oven to 375° F.
In a large skillet, heat butter
over medium heat. Add the
onions, fennel, white wine, and
a pinch of salt, and sauté for 2030 minutes, stirring frequently,
until vegetables are dark brown
and fragrant. Remove from heat
and set aside.
While the onions and fennel are
cooking, mix the chevre, one
beaten egg, fresh rosemary, and
a pinch of salt and black pepper
in a small mixing bowl. Blend
well and set aside.
Carefully remove the puff pastry
from its package and lay it on
a floured surface (if necessary,
roll out the pastry dough into a
large rectangle). Cut the dough
into 12 equal rectangles. Place
the rectangles on a baking
tray lined with parchment
paper. Fold over 1/4 inch
of dough around each
edge to make a small
border to contain
the filling. Beat
the other egg
to make an
egg wash.
Brush
just the folded edges of the puff
pastry with egg wash.
Gently spread equal amounts
of softened goat cheese mix on
each of the rectangles of dough.
Divide the caramelized onions
and fennel over the top of the
goat cheese. Sprinkle each
tart with a few pine nuts and a
little Parmesan cheese. Place
the baking tray in the oven and
bake for 25-30 minutes until the
pastry is puffy and just starting
to brown.
Serving Suggestion
Serve these savory tarts as an
appetizer or a small tapas-style
plate accompanied by a green
salad. Change up the toppings
to include your favorites:
mushrooms, grilled vegetables,
tomatoes and fresh herbs all
work well.
coop.
French Leek Pie w/ Gruyere
Cheese
Serves 6
This savory tart is perfect for
lunch or brunch. And it’s one
of those recipes that’s easy to
make and easy to vary with just a
few ingredient changes.
Ingredients
1 9-inch prepared pie crust
1 tablespoon olive oil
3 leeks, trimmed, cleaned and
sliced in 1/2-inch pieces (about
3 1/2 to 4 cups)
1/2 teaspoon dried tarragon
1⁄4 cup water
Salt and pepper
1 cup half and half
2 cups shredded Gruyere
cheese
Natural Times
19
Preheat oven to 350 degrees F.
Prick the pie crust several times
with a fork and prebake the
piecrust for 12-15 minutes. Let
the crust cool before filling.
Heat the olive oil in a skillet
over medium-high heat. Sauté
the leeks for 5-6 minutes. Add
the tarragon, water and a pinch
of salt and pepper and sauté
another 5 minutes until the
leeks are tender. Remove from
heat and stir in the half and
half and shredded cheese. Add
salt and pepper to taste, and
then pour the mixture into the
prebaked pie shell. Bake the pie
for 40-50 minutes. Let the pie
sit for 15 minutes before slicing.
Serving Suggestion
This thin savory tart,
accompanied by potato leek
soup (a great way to use the
rest of the bunch of
leeks) or a salad, makes
a delicious weekend
brunch or lunch. For
an easy variation, try
adding crumbled
cooked bacon, layer
in some tomatoes
and use shredded
Mozzarella in place
of the Gruyere.
From: www.
strongertogether.
coop.
Summer Vegetable
Quiche
Serves 8
1 10-inch prebaked piecrust
2 teaspoons vegetable oil
1 1/2 cups zucchini and/or
yellow squash, diced
1/2 cup red bell pepper, sliced
or diced
2 loosely-packed cups fresh
spinach, roughly chopped
3 large eggs
2 large egg whites
3/4 cup milk
Pinch of salt and pepper
1/4 cup crumbled goat cheese
1/2 cup shredded Parmesan
cheese
Preheat the oven to
350°F.
Heat the oil
in a skillet over
medium-high heat.
Add the zucchini, peppers,
and spinach and sauté for a
few minutes just until tender.
Remove from heat.
20 Natural Times
In a mixing bowl, whisk together
the eggs, egg white, milk, salt
and pepper.
Sprinkle the goat cheese on
the bottom of the prebaked
crust, then evenly cover with the
vegetables. Add the Parmesan
cheese and then pour in the
egg mixture. Bake for about
45 minutes or until firm in the
middle. Let the quiche sit for 1015 minutes before serving.
Serving Suggestion
This basic quiche recipe can
be easily adapted with your
choice of in-season and local
ingredients. Try any combination
of locally-made sausage or
bacon crumbles, sliced or
diced tomatoes, arugula, or
corn kernels for an “eat local”
version.
coop
Pear Galette
Serves 6
Dough
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
2 large eggs (1 for dough, 1 for
egg wash)
1 teaspoon milk
5 tablespoons butter, cold and
cut into small pieces
milk mixture to the dough and
mix to incorporate. Mix in the
remaining egg and milk, and
make the dough into a flat disk.
Wrap in plastic and refrigerate
for at least 30 minutes. After
refrigeration, roll out the
dough into a 9 to 10-inch
circle and place on a baking
sheet lined with parchment
Filling
2 tablespoons apricot jam
2 large Anjou pears
1 tablespoon butter, melted
2 teaspoons sugar
Pinch of ground nutmeg
To make the dough, whisk
together flour, sugar, and salt
in a large bowl. Cut in the
butter with a pastry cutter or
fingers until mixture resembles
coarse crumbs. In a small bowl,
whisk together one egg and
milk. Add half of the egg and
paper. Brush the top surface of
the dough with the apricot jam,
and return it to the refrigerator
until the pears are ready.
Preheat oven to 425°F. While
the oven is heating, quarter and
core the pears, then slice them
lengthwise into quarter-inch
slices. Place the pear slices in
a fan shape on the chilled
circle of dough, leaving a 1
1/2-inch border. Drizzle
melted butter over
the pears and then
sprinkle with
sugar and
nutmeg.
Gently fold
the edge of the dough
up and over the pears to form
a rim. In a small bowl, beat the
remaining egg and brush the
rim and edges of the dough
with the beaten egg. Place the
galette in the oven and bake
for about 25 minutes until the
edges are browning. Let rest a
few minutes before slicing.
Serving Suggestion
The beauty of this fruit tart
is in its irregularly-shaped
handmade crust. Serve warm
with French vanilla ice cream
or brandy sauce and whipped
cream.
coop.
Natural Times
21
CO-OP DECLARED CHAMBER BUSINESS OF THE YEAR!
By Cristin Burns, Marketing Manager
New Leaf Market Co-op has reached many
milestones over the years. Multiple name
changes, expansions and new product lines.
Going from being the only game in town, to
one of many choices for natural and organic
foods. And most recently, celebrating 40 years
in Tallahassee, a feat that more than once in
our past felt impossible. All of this was running
through my mind when New Leaf Market Coop was named the Chamber Locally Owned
Business of the Year on June 3.
It was with an overjoyed heart that I accepted
the award alongside Board President June Wiaz.
But the surprises didn’t end there. The final
award, chosen from among the winners of the six
categories, once again went to New Leaf Market
Co-op. This time I was truly speechless.
As a co-op, we have a unique challenge. Giving
back to the community through education,
engagement and donations is fundamental to
how we do business—it’s part of our vision and
mission statements. The same applies for how
we treat our employees and our commitment
to supporting local vendors. We are not solely
profit driven, but rather community driven. But
bragging about all of this feels disingenuous.
Finding a way to share what makes the Co-op
special without sounding boastful is a continuing
challenge. So it’s beyond exciting when an
organization like the Chamber recognizes that
New Leaf Market Co-op is not only an exceptional
local business, but an example of excellence for
all businesses.
We have a lot of people to thank, but first and
foremost, New Leaf’s success is due to the
cooperative business model. It’s the reason
I work at the Co-op, and the reason why
supporting our community is always at the top of
our list, it’s Cooperative Principle seven!
As a cooperative—you—our owners, elect our
Board of Directors. Strong leadership from past
Board President Jim Terrell and current Board
President June Wiaz has led to meetings with
our City and County officials, and Mayor Marks
declaring May 1-7, 2014 as Food Cooperative
Appreciation Week. Their long-term vision and
leadership sets our course.
The staff, led by General Manager Larrane
Hartridge, carries out the day-to-day operations
of the store with humor, hard work and smiles.
Despite economic ups and downs, they are the
reason customers keep coming back. We’re
nothing without them.
Last but not least, thank you, Tallahassee, for
supporting the little co-op that could. Your
continued patronage and dedication to healthy,
organic and local products is why New Leaf
Market Co-op is what it is today.
These awards are something for all of us to be
proud of. We invite you to take a victory lap, fist
pump, or hoot in celebration. We sure did!
22 Natural Times
OWNER DEALS BUSINESS PARTNERS
New Leaf Owners receive a discount with the following partners.
AAA
Join the Club. AAA is the #1 responder to
Emergency Road Service calls in America.
AAA is the world’s largest saving card from
shoes to tools. Join today call Stephen SiverlsMembership Rep. and Get a Free Gift
3491 Thomasville Rd Ste 26
Tallahassee Fl 32309
850-907-0464
[email protected]
GOOD FRIENDS GROUP FITNESS
$10 off of a one hour Intuitive Spiritual
Consulting session.
850.329.6638
www.awakeningcpl.com
[email protected]
Family-friendly fitness, spinning, yoga & more
20% Any Year or Month-to-Month Membership
plan 3 Free Classes to all first time guests. Kidsitting offered.
1391 E. Lafayette St, The Parkway District
SPRINGER ACUPUNCTURE
www.goodfriendsfitness.com
850.566.4711
850-270-9791
HOT YOGA TALLAHASSEE
$10 discount on yearly pest control (for new
customers only).
P.O. Box 12349,
Tallahassee, FL 32317
50% off first 5 or 10 Class Card Package.
Variation of Bikram/Hatha yoga practiced in
a heated room. Beginners are encouraged to
attend!
1238 Blountstown Highway (West Park
Complex),Tallahassee, FL 32304
A CRITTER GETTER
PAMELA CHAMBERLYNN, M.S.W.
Members receive $10 off first acupuncture
treatment or acupoint/medical massage.
Marti Springer, Acupuncture Physician #2515
3632 Shamrock W., Tallahassee, FL 32309
www.springeracupuncture.com
TALLAHASSEE ROCK GYM
50% off introductory “orientation
course” for NLM owners or Free
harness/shoe rental package.
629-F Industrial Drive
(Railroad Square)
850.668.0911
407.325.2042
[email protected]
www.HotYogaTallahassee.com
850.224.7625
ANYTIME FITNESS TALLAHASSEE
INTEGRATIVE HEALTHCARE, INC.
TALLAHASSEE YMCAPARKWAY FAMILY BRANCH
50% OFF ACTIVATION AND ENROLLMENT
to New Leaf Market owners (mention this
ad). Receive 2 FREE Training Sessions (space
limited).
3217 Apalachee Parkway
850.671.2225
[email protected]
DEBRA RAY’S PIANO & VOICE
Complimentary lesson with first month.
850.228.0412
www.DebraRay.net
EARTH HAVEN MASSAGE &
BODYWORK
$20 off any one hour (or longer) massage for
first time customers. New Leaf Market owners
(mention this add). Contact John M. Maiers,
LMT, FL #MA73368.
325 John Knox Road, Building T, Suite 2
Tallahassee Fl 32303
850-491-7469
[email protected]
www.EarthHavenMassage.com
FALCONEV.COM
Owners receive 10% off complete assembled
electric bike / trike, kit & batteries, assembly
and delivery included.
1891 Capital Circle NE #3
850-745-0796
[email protected]
www.falconev.com
FERTILE CRESCENT REIKI CENTER
Susie Howell, M.S., Reiki Master
90 min. Reiki treatment for $35.
First time only. MLC-45
9601 Miccosukee Rd.
850.877.0371
GOLD’S GYM
Ask for details at service desk.
1147 Apalachee Pkwy.
850.942.9712
[email protected]
GOLDEN RULE CLEANING
Let us clean your church, house, apartment,
office, or business the earth-friendly nontoxic
way. 10% discount with your New Leaf Market
card. Please call Julie for a free estimate.
850.273.1503
[email protected]
Primary medical care, offering alternative
services. 10% off cash paid services, in addition
to the 20% off they usually offer for cash paid at
time of visit. Some insurance restrictions apply.
Discounts do not apply to lab fees.
2016 Delta Blvd. Suite 100.
850.878.4434
No joiner’s fee for new members.
Parkway YMCA, 2001 Apalachee Pkwy.
850.877.6151
Northwest YMCA, 3215 N. Monroe St.
850.536.9622
[email protected]
www.ihcfl.com
KIRA MATTESON ROSEN, LMT
MA23718
SouthWood YMCA, 3196 Merchants
Row Blvd. Suite 200
850.701.0461
10% off massage therapy for all new clients,
the Trager Approach™ or the ionCleanse™
detoxifying footbath.
847 E. Park Ave., Tallahassee, FL 32301
TINA’S CLEANING & ORGANIZING
KUMON MATH & READING CENTER
OF TALLAHASSEE
850.212.1223
850.524.0787
Half off registration.
($25 savings)
10% off first month’s tuition.
311 Mahan Drive Suite 31
850.219.6284
[email protected]
MEDICAL HEALING CENTER
Angela Myers, ARNP-C and Laurie McCall
ARNP-C. Primary care & women’s health
A holistic fundamental approach to healthcare.
10% off first hyperbaric treatment. Some
insurance restrictions apply. Discounts do not
apply to lab fees.
225 Office Plaza
850.309.1665
NATURAL MATTERS
ORGANIC YARD CARE
Earth-friendly soil work. Return your piece of
the planet to a thriving, sustainable ecosystem.
Avoid synthetic chemicals, build healthy soil
by providing nutrient support and cultivating
beneficial micro-life. $12.00 off first season
treatment plan.
850.671.7270
Green Cleaning. Customized maid services.
Thorough & deep house cleaning.
Organize closets, kitchens & garages.
10% off first time
www.HouseCleaningTallahassee.com
THE WILDERNESS WAY WILDERNESS EXCURSIONS
10% off all products under $50, $5 off canoe
and kayak rentals and nature-based tours
and classes (first time NLM customers).
3152 Shadeville Rd,
Wakulla Station
850.877.7200
www.thewildernessway.net
WHOLE HEALTH
CHIROPRACTIC CLINIC
Peri Dwyer, DC. Free mesh chair back support
at time of initial examination or X-rays. Does
not apply to no-charge initial consultation.
2819 E. Mahan Dr. Unit 102
850.877.8980
www.wholehealthchiropractic.com
YOGA UNLIMITED WITH
LESLIE HANKS
10% off first set of Group Classes
and/or the Yoga Cooking Class.
Betton Hills
850.385.6904
www.leslieyoga.com
PAIGE CONTINENTINO, CPC, EEM-CP
$20 off 2-hr energy medicine sessions for
NLMC owners. No limit to number of sessions.
1820 Riggins Rd, Ste 3
347-724-2254
[email protected]
www.paigecontinentino.com
Natural Times
23
Save the Date!
7
th
Annual Farm Tour!
October 25 & 26, 2014
Visit local farms & meet the people who grow your food!
Full details available on September 1 , 2014
in-store and at www.newleafmarket.coop.
Our Co-op Principles:
1. Voluntary and Open Ownership
2. Democratic Owner Control
3. Owner Economic Participation
4. Autonomy and Independence
5. Education, Training and Info
6. Cooperation Among Cooperatives
7. Concern for Community
1235 Apalachee Pkwy, Tallahassee, FL 32301 • 850.942.2557
Visit our web site at www.newleafmarket.coop
24 Natural Times

Go Co-op! - New Leaf Market

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