August 2016 Newsletter. - Great Basin Community Food Co-op

AUGUST
2016
CO-OP NEWS
CALL TO ACTION!
by Jacob Nachel,
Local Food and Sustainability Coordinator
Hey co-op members and aficionados! Want to learn a not-so secret secret? Are you sure? Lean on in close and I will tell you...
Not everybody cares about truly supporting local and organic food systems.
I know, it’s hard to believe, especially when you’re as fervent and dedicated as we are. But it’s true - in fact, there are people and businesses and restaurants out there that
know you and I and a rapidly growing segment of our population want to be eating local and organic food. And they know how to capitalize on it. For every person out there
who believes that everything will work out fine and toys really do come to life when you’re not around, there are just as many people who would feed their grandmother to a
shark for a quick buck. And not just any grandmother, either; these opportunists will toss in the grandmas that spend all their free time baking pies.
What we’re saying is this: greenwashing is real (http://tinyurl.com/gl668m4) - it’s what happens when someone realizes that organic food costs more (because the
farmers doing it have to break their back hand-weeding and rotating crops and shoveling manure and keeping tedious records of it all). But if these restaurants throw that
magical word “organic” on their menu, suddenly they get to charge more, without doing any of the backbreaking work that the farmers do.
Sure, some people do it intentionally, simply out of the Grinch-like pleasure of feeding hipsters a packet of lies at their local aritsanal hummus eatery.
But most do it without even knowing - they want to support local, when they have the time, in between running a frantic hot kitchen and keeping their staff happy and
crafting a new menu to please their customers, and that local eggplant they bought one time in September suddenly stays on the menu until February and they don’t even
notice.
And that, my friends, is where you come in. Yes, you. I know it’s easy to defer to the masses and say that one person doesn’t make a difference. And that, as we all know
deep down inside, is not true. We matter. We matter a lot, and people listen, and restaurants listen. So talk! Tell them what you want! Tell them how much you love Palomino
Valley eggs and wish they would offer those as a substitute, even if they cost a little more. Tell them that you want them to use Lattin Farm zucchini when its August and all
the farmers within 500 miles are desperately trying to get rid of their zucchini, because those dang plants break the first law of thermodynamics with their faster-than-thespeed-of-light growth!
Shout it from the rooftops! (Although, to be frank, it is best spoken gently in the ear of a server at your favorite restaurant.) We want local food! We want organic food!
When a restaurant advertises that they buy from a farm, ask them what they buy, and ask for details! When they say “we use organic and local whenever possible,” ask them
what that means!
Are you worried about being annoying when you ask these incredibly important questions? I know I am, and it’s sure easier to stay quiet. And quite frankly, yes, you will
be a little obnoxious. And you know what else is annoying or irritating? Sand! (Stay with me here, I’m going somewhere with this). Sand in the ocean gets into the shell of an
oyster, and it irritates the oyster. It’s probably in there asking how organic the oyster really is, and it’s annoying. And the oyster responds to the sand in the only way it knows
how: it makes a pearl. A big, beautiful pearl.
So get out there and make some pearls! Share your values, vote with your dollar, and be that little grain of sand that grows and grows and turns the world into a thing of
beauty.
PURPOSE
STATEMENT:
To promote our local food system and to serve as a sustainable cooperative model for
access to wholesome food.
WHAT
IS A LOCAL FOOD SYSTEM?
A food system includes all processes and infrastructure involved in feeding a population:
FINANCIAL REPORT
growing, harvesting, processing, packaging, transporting, marketing, consumption and
nutrient recycling/composting of food and food-related items.
ENDS
(WHERE WE WOULD LIKE TO END UP IN LIFE):
1. Broad access to local and organic food.
2. A knowledgeable and empowered community that can make informed food choices.
3. A gathering place where people can gain a greater awareness of the 7 cooperative principles through engagement, ownership and community.
4. An economically viable, cooperatively owned business that creates a social and economic network that is just, trustworthy, and transformative.
5. A stronger local food system, which includes a marketplace that uses fair and just buying practices to support growers, vendors, and artisans from within our food shed.
6. A local business that models, practices, and promotes environmental stewardship.
7. A cooperative work environment that is respectful and diverse, providing a livable wage and benefits to a kind and knowledgeable staff.
Great Basin Community Food Co-op
240 Court St, Reno, NV 89501
Open 8am to 9pm daily
775-324-6133
The Co-op News is published on a quarterly basis. Look for
2016 issues in February, May, August, and November.
EDITOR DESIGN
Jacob Nachel Dane Haman
pullin’ an all nighter clickin’n’draggin
peep us on your favorite screen:
www.greatbasinfood.coop
facebook.com/gbcfc
instagram.com/greatbasinfood.coop
vimeo.com/greatbasinfood.coop
MEMBER ONLY COUPON!
During the month of August
get $5 off a $10 grocery purchase
good from 8.1.16 - 8.31.16 Must be a current member & must
print/cutout/present this coupon OR show on phone to redeem.
MEMBER ONLY COUPON!
During the month of September
get $5 off a $10 produce purchase
good from 9.1.16 - 9.30.16 Must be a current member & must
print/cutout/present this coupon OR show on phone to redeem.
(pugs not included with kumquat purchase)
WORD IS
BOARD
Hey - why the coop? The Great Basin Community Food Coop is the center of the universe regarding supporting sustainable food practices in the world, or at least our local watershed.
The Great Basin Community Food Coop is the center for smart food in Northern Nevada. By that, I
mean appropriately grown, produced, distributed, and prepared. The co-op strives to coordinate all
that, not only as a grocery store with the best local, healthy, clean grocery products around, but also
as a food hub for local farms and consumers. Healthy being a key word, meaning physical, emotional and environmental health. Good, appropriately produced food can support all that. By creating
a food hub, aka the DROPP Program, the co-op gets to work with the local farms and support their
efforts to grow abundant and healthy sustainable food that makes it all the way to your table.
By Tim Healion, GBCFC Board
At a time when many of the country’s co-ops are showing declining membership and numbers,
our co-op is on fire. The GBCFC is seeing growth in membership, operations, and financial well
being better than it ever has in its 10 year history. This is absolutely due to the brilliant management, the supportive board of directors, and its members, who do in fact own
the coop. It is all of your contributions in every way including the smiles you walk in the door with that make our co-op the best it has ever been. We are truly becoming a
model of success for other co-ops in the country.
But of course we cannot rest on our laurels – there is a lot of work ahead of us! Earlier this year, the board launched a strategic planning process to make sure that we are
really thinking ahead, and aiming clearly for what we want to create in the world. Questions we are asking ourselves include:
1. What are the keys to strengthening the health of our business?
2. How shall we grow and expand the Coop in the next decade?
3. How can DROPP become wildly successful in advancing our local food economy?
4. How can our Coop’s message resonate more powerfully in our community, and attract more people to shop here and join our coop?
5. What are the best ways for us to advocate for the big system changes that affect access to smart and sustainable food?
In the coming months, the board will be grappling with these questions, and we will be conducting a member survey later this fall to gather your input. As always, if you
have any suggestions that you think is important for our staff and board to think about, or know about, please speak up! This is your Coop, and your voice matters. I feel
honored to be part of the co-op board of directors as I have the opportunity to contribute to the well being of the center for smart food sustainability in Northern Nevada and
to work with a really great organization. Thank you!
MORE
FROM
THE
REST
OF
OUR
BOARD
MEET
THE
2016
BOARD
NOMINEES
MARK ESTEE:
“Being on the Board of
Directors for the GBFC has
been amazing for me. I
have learned a ton about
the operation, my fellow
board members and the
fact we have an awesome
team working that store.”
EARSTIN WHITTEN:
“Serving on the board is a learning opportunity for anyone on
the board. You will get to know
folks who are really important
in the community like farmers
and ranchers who work hard to
provide quality food products
and services to this community.”
MARCIA LITSINGER:
“Over the years with GBCFC,
I have helped grow our local
food movement. Serving on
the board can, and does, make
a difference for the community and our Mother Earth.”
DAVID FUNK:
“Serving on the board allows me to
be a part of the grander vision of the
GBCFC. I am able to help make decisions that will steer our co-op in the
direction of serving our members as
well as the greater community.
It is a wonderful feeling to be a part
of something that aligns with my
own personal beliefs and values.​“
The time has year has come were we say hello to new co-op directors and farewell to our departing members. This fall we will have 3 seats open and
we are so pleased to announce this year’s talented candidates:
ARNOLD CARBONE:
"The Great Basin Community Food Coop supports
local farmers and as a
farmer and entrepreneur I
want to support the growth
of the Co-op "
​KRISTEN JASKULSKI:
"Building the community through
proper nutrition and the availability
of local and sustainability sourced
foods is my number one objective. I
believe the co-op would benefit from
my passion, and I would gain an tremendous amount of knowledge by
being on the board and surrounded
by the talent already involved."
JACOB O'FARRELL:
"I grew up in the farming
community and work in
agriculture full time now.
I'd love a chance to be on
the Board for the GBCFC as
a voice for farmers, helping
to pave the road for the
Co-op's bright future."
​DOMINIC MARTIN:
“Serving on the board is
a great way for me to connect with my community.
I love being able to share
my skill set with a cause
my heart can get behind.
And I get to hang out with
some innovative leaders in
the community.”​
We will be circulating more info on each of these four board nominees. Voting will begin in-store and online September 11th - September 24th.
You must be a current member at the time that you wish to vote. Remember, “One Member, One Vote!”
MEMBER ONLY COUPON!
During the month of October
get $5 off a $10 purchase
of refrigerated items
good from 10.1.16 - 10.31.16 Must be a current member
& must print/cutout/present this coupon
OR show on phone to redeem.
LACTESCENT
TAXONOMY
It might be true that 9 out of 10 grocery lists contain the line item: “MILK”. It also might be true that the vast majority of
grocery lists don’t go into any kind of detail about what type of milk to buy...So how do shoppers decide which bottle to pull
off of the shelf? Sitting there behind the glass in all their opaque glory, the milk pretty much all looks the same. Some milk is
in glass, some is in plastic, some is homogenized, some is organic, some is ultra pasteurized...but it is not all priced the same.
How do shoppers decide which factors adding up to that final sticker price are important to them, and ultimately which type of
milk to spend their money on?
The options ABOUND! In this article we will dissect some of the important distinctions that exist in the dairy case, as well as
what is represented by some of the dairies we carry here at the Co-op. For the sake of cohesion and brevity in this article, we will
only be delving into milk produced by everyone’s favorite bovine ruminant, The Cow.
Organic certification for dairy mandates that all milking cows are fed certified organic feed for not more than 70% (dry
by Evan Cass, Scott Bates, Serj Singh,
weight) of their diet during the grazing season, with at least 30% of the cows’ diet coming directly from the pasture. An organic
Carmen Donelson & Andrew Yokom
dairy cow must have access to pasture for a minimum of 120 days during the grazing season, however there is no defined
minimum square feet per cow, or cows per acre requirements within the organic dairy standards. These baseline thresholds were established to ensure organic certification was accessible
throughout the country, giving flexibility to family farms for different climates, grazing season lengths, and regional weather factors. Large-scale industrial operations however have taken
advantage of these minimum requirements to leverage their size and scale, resulting in low cost milk that is efficient and effective in an increasingly centralized American marketplace...Although the definition of what makes any given milk “organic” also seems to get murkier along this trajectory. (For a more detailed dive into the organic milk vat, search for the food industry
watchdog Conucopia: http://www.cornucopia.org/dairy_brand_ratings/)
Pasteurization, as most of us know, is a heating process designed to preserve food by killing certain microorganisms and inactivating certain enzymes. This is a required process for milk
production and sale in the state of Nevada. Sale of unpasteurized or raw milk, is illegal. Below is a table detailing the different types of pasteurization used in the industry.
*Ultra High Temp Pasteurization
(UHTP) is an additional pasteurization
process that requires completely sterile
equipment throughout the process
resulting in milk that does not require
refrigeration and is shelf stable, until
opened.
Ultra pasteurization techniques allow for packaged milk to be safely transported hundreds of miles, facilitating the functioning of our current centralized and highly mechanized food
system. Large scale milk consolidation, packaging, and distribution, and the resulting low cost of commoditized milk, are only possible because of this food preservation process.
When milk does not need to travel hundreds of miles to market, the lower temp pasteurization methods can be best utilized. Local dairy rancher, Isidro Alvez of Sand Hill Dairy in Fallon,
Nevada uses the vat pasteurization method listed above, saying “high temp pasteurization can destroy naturally occurring vitamins in milk that then have to be added back into the end
product, resulting in milk that is marketed as enriched.”
Homogenization is another common practice in the dairy industry. It is a mechanical process that turns milk into a uniform liquid (technically an emulsion) and extends the shelf life
by breaking up the naturally occurring fat globules within milk. To most efficiently produce the common grades of milk that consumers desire (skim, low fat, whole), commoditized milk is
stripped of all of its milk fat (cream), only for that cream to be added back in at the exact levels required for sale (3.5% for whole milk). Homogenized milk is understood to be attractive to
customers because it provides a consistent appearance and experience from the top to the bottom of the bottle.
The alternative to homogenized milk is non-homogenized milk, which results in a creamline in each bottle where the cream, true to form, rises to the top. The dairy company Kalona pubIished an article in 2014 outlining their decision to produce and distribute non-homogenized milk. In the article, Kalona highlights the litany of scientifically significant health benefits that
result from ingesting non-homogenized milk.
Alvez outlined his dilemma for producing Sand Hill Dairy’s non-homogenized milk, stating that “homogenization breaks up enzymes, while non-homogenization presents the need to
educate consumers about the creamline.” He has experienced customers mistakenly believing that their milk has gone bad after they’ve consumed half of their bottle because the creamline
settles at top of the liquid, resulting in a potentially unsavory image to unaware consumers. But in the end he says that “lots of folks tell me that our (non-homogenized) milk is easier for
them to digest.”
National Organic: Organic Valley
Organic Valley is a national organic cooperative, and is actually the first national dairy processing cooperative. Organic Valley began as a cooperative of seven farms, and now have
hundreds working together. Being a cooperatively owned business means that any Organic Valley profits are passed back to the hundreds of farmer-owners rather than a singular corporate
entity. They hold high standards, and have a great FAQ on their website answering a lot of common milk questions. Organic Valley milk is ultra pasteurized and homogenized.
Regional: Sierra Nevada Cheese Company
Sierra Nevada Cheese Company processes and packages over 30 different products from their facility which sources milk from small family farms. They offer separate packaging for their
conventional, organic (USDA stamp), and grass fed (their “Graziers” brand) lines. They are in the process of transitioning the dairies they source from to non-GMO feed, and some of their
farmers are interested in sourcing close to home, having begun to purchase supplemental grain feed from a regional Mennonite farmer. Sierra Nevada employs 120 staff with relatively
small distribution and is mostly found on the west coast. Their dairy products are ultra pasteurized and homogenized.
Regional Organic: Straus Creamery
The first certified organic dairy on the west coast, Straus converted to organic in 1994 while also becoming the first certified organic creamery in America. Straus sources all of its dairy for
its milk, butter, cultured products and ice creams from 9 family farms, and the whole dairy is powered by electricity from a methane digester than runs on dairy cow manure. Straus milk is
high temperature short time (HTST) pasteurized and non-homogenized. They also make whipping cream, half and half, sour cream, and some of the best ice cream on the planet, in our own
completely biased point of view. Straus milk is High Temperature Short Time Pasteurized and non-homogenized.
Regional Organic & Grass-Fed: Saint Benoit Creamery
St. Benoit Creamery is located in Petaluma, CA where they raise around 500 grass-fed Jersey cows for their certified organic operation. Their Jersey cows produce milk that is never mechanically separated and has on average 30% more milk fat than commoditized whole milk, resulting in a superior flavor and experience according to their founder, Benoit de Korsak. Benoit
says his customers often comment on how the seasonally influenced flavor pallet of their milk “reminds them of fresh milk from their childhood” before milk was industrialized to the extent
that it is today. St. Benoit milk is vat pasteurized (as close to raw as you can legally get!) and non-homogenized.
The Jersey cow breed is instrumental to their operation as it is a smaller cow capable of traversing the varied terrain of their ranch in Petaluma. The Holstein breed is the standard in the
industry, and can produce almost twice as much milk as a Jersey, however as a bigger, less mobile breed, the Holstein would be unable to access much of the Saint Benoit pasture. Their milk
is bottled on-site at the dairy, right where they milk the cows. In many European languages, cream literally means the best part, and if you ever get the chance to try Benoit’s wonderful milk,
with it’s 5% cream top, you will know exactly why!
Local: Sand Hill Dairy
Located right here within our very own foodshed in Fallon, Nevada, Sand Hill Dairy is owned and operated by Isidro Alvez. Sand Hill is the only dairy in Nevada that processes its milk
onsite, resulting in a completely transparent trail to the source. Due to their location on a sand hill, Isidro is unable to grow pasture onsite in our high altitude desert climate, so he chooses
to feed his cows primarily alfalfa hay, purchased from one farmer, along with a grain ration. Isidro maintains that the grain in his cows’ diet ensures that they stay healthy and maintain their
body weight throughout their milking cycles. In addition to their milk, Sand Hill Dairy also produces several different types of cheese as well as our staff favorite: chocolate milk! We are
extremely lucky to have such a well-run and health conscious Local Dairy here in town, and Isidro is one of our most reliable vendors. His milk is vat pasteurized (again, as close to raw as you
can legally get!) and non-homogenized.
We hope that the next time you’re presented with the “MILK” line item on the grocery list and that opaque lineup of usual suspects behind the glass, you’ll be better equipped to buy with
confidence!
Images from Sand Hill Dairy in Fallon, NV.
Left: Isidro Alves beside the machine used
to hand bottle Sand Hill's milk
Center: Milking facility
Right: Courtney talks nose rings with one
of the ladies in the pen. "Do I taste like a
juice bar?"
MEAT THE
MAKERS
A knowledgeable consumer is an empowered consumer. Here at Great Basin Community Food Co-op, we want
to give you transparency into your food chain so you can make the healthiest choices for yourself and your family.
Knowing where the meat you consume comes from is vital to ensure quality of the product and ethical animal
husbandry.
We work closely with many local ranches to provide the best quality we can provide, from people who raise animals with an eye for the environmental health of their farm. To support these amazing ranchers, we offer a different
sort of meat than most people are used to in the average grocery store. We focus on an idea called “nose to tail,”
which aims to reduce food waste and support local ranchers by using the whole animal rather than just selling the
by Jacob Nachel, Jenn Bayless,
choice cuts, and discarding the rest, or turning it into cheap animal feed. Believe it or not, pigs are not made entirely
Sam Noury & Yvonne Griffith
of bacon! So while we know how much our community loves the Holley’s local bacon, we still have plenty of pork
shoulder, chops, ribs, and hocks to sell long after the bacon is gone, in order to support their ranch nose to tail. We
also sell most of our local meat frozen, which admittedly can be an inconvenience when you need a quick steak to grill up for dinner, but this is how small
scale ranchers can get their meat processed at the only meat processing plant in the area, Wolfpack Meats. Smart shoppers who value local ranches have
learned to buy ahead of time and thaw in their fridge. For those of you used to older diets and the tastes of our grandparents, check out the various offal we
offer, including liver, heart, tongue, spleen, kidney, broth bones, suet, and mountain oysters - all incredibly nutrient-dense and flavorful!
We are proud to say that 100% of the beef and lamb and bison we sell at the co-op is grass fed AND grass finished. The health benefits of grass fed beef are
tangible: there is almost a 2 to 1 ratio of increase for Omega 3 fatty acids and Omega 6 as well as higher level of CLA (Conjugated linoleic acid), known as a
cancer fighter when you buy grass-fed, grass-finished meat. Animals that are grain fed have more fat in their meat. When fed a diet of mostly grains and not
a natural diet of pastured grass, cows have a higher amount of acid in their stomachs and a higher incidence of resistant E-coli. Cows are ruminants, which
means they evolved a complex series of stomachs to digest grass, and feeding them grain simply does not work with the digestive system nature provided
for them. And while many people can claim that they are raising grass-fed meat, unless it is grass-finished as well, it is safe to assume that the animals were
fattened for the last couple weeks of their life on industrial grain, removing all the health benefits associated with grass-fed meat.
With the exception of sausage, seafood, chicken, and deli meat, all of our meat from local sustainable family owned farms, which prioritize animal welfare
over profits. To meet the customer demands for bacon, we continue to source from Applegate and Niman Ranch. However, we are actively looking for alternative sources for bacon since Applegate has been bought out by Perdue and Niman Ranch by Hormel, two of the biggest meat production companies in
the world, and known for their lack of emphasis on animal welfare. To promote community growth, 75 cents of every dollar spent on meat goes back to our
ranchers. In the industrial farming system, only an average of 8 cents of every dollar goes back to the supplier.
Our local ranchers are the epitome of hard-working, generous, conscientious people. Holley Family Farms out of Dayton are a family farm and a big part of
the sustainable food system in Nevada. They raise heritage pork breeds that are corn, soy, and GMO-free and fed 100% recycled food products! They receive
fresh organic vegetables regularly, and occasionally are lucky enough to get some raw milk. They also raise Animal Welfare Approved beef and chickens (for
eggs) in an agrarian polyculture farm. As if raising three different animals isn’t a hard enough job, Rob Holley is actively involved in helping pass laws at the
state level to help small farms thrive, and Daniel Holley is a certified inspector for Basin and Range Organics, Nevada’s only organic certifier.
Norris Albaugh of Albaugh Ranch continues growing beef and lamb from a carefully maintained herd selected for strong, healthy short-horn cattle that are
strong foragers, caring parents, and tough as all get-out. While industrial breeds are not particularly well-adapted to outdoor life, Albaugh Ranch beef is the
best of the best, grass-fed and grass-finished cows from the herd his grandfather started.
Hannah Tangeman of Hulsman Ranch is a third generation female rancher from Susanville on a beautiful ranch steeped in history in Lassen County, tucked
in against the Sierra Nevada. Like all of our beef and lamb, her animals are only fed on pasture, never grains. Much of her land is given over to a conservation
easement to protect the land and its future, and the irrigation for her pastureland still uses the same hand-dug ditches her ancestors put in over a hundred
years ago!
Gloria Montero of Montero Ranch raises Boer goats, growing all the feed her goats eat on the farm itself. Unlike many other goat ranchers, she does not
remove the horns from her goats, since they are essentially the air conditioning system for the goats, which keeps the goats cool and happy in Nevada’s desert
summers. Her love for her nimble goats is contagious enough that she became a 4H leader to help the future of farming. (Did you know that the average age
of a farmer in the US is over sixty years old? We need all the help we can get preparing the next generation of farmers!)
Jeff Herrick of Black Rock Bison is our newest rancher at the co-op, and like all the other ranchers, he goes out of his way to make sure his massive bison are
grass-fed and grass-finished. They are raised on his small-scale ranch in Minden, where they fertilize their fields as they graze, and never receive hormones or
subtherapeutic antibiotics.
We emphasize the story behind our local ranchers because we know how important this story is. While many products you can choose from are different
main ly in packaging and marketing, these ranchers go out of their way in a tremendously demanding lifestyle to provide you with the highest quality food
you can get. Choosing to buy local when you need some ground beef or lamb shanks goes beyond the price tag and improves the local community, increases
your health, and improves the environment.
Top left: The Holley hogs snoozing in the afternoon sun
Top center: Norris Albaugh and his custom mineral mix for optimal cattle health
Top right: Albaugh Ranch is a pretty idyllic setting for a cow to grow up in. Free to
roam, hangin’ out in the shade eating grass all day - yeah those city cows don’t know
what they’re missing.
Bottom left: Andrew Yokom fun fact - prior to his work at the GBCFC, he cut his teeth
as a livestock yearbook photographer. Here he works the crowd at Hulsman ranch “ok everyone, say CHEESEBURGER!”
“ORGANIC”
EXPLAINED
Organic farming was first mentioned as a concept in the 1940s, which when you come to think of it, shows what an upside-down world we live in, where we have to define food grown in soil, using natural fertilizers, weeded by hand or with
tools, as a “special” kind of agriculture. Here at the co-op, we are fans of a proposed swap of terminology: organic production can be called “conventional,” you know, since it’s been around for 10,000 years or so, and conventional production,
which came into being in the past 100 years, complete with its monocultures and synthetic herbicides and pesticides and
bioengineered seeds, can be called “chemical,” since that’s what it is.
Anyways, terminology sidetracks aside, the organic movement came to prominence in the 1970s, when a small subset
of farmers became aware of the dangers of chemical farming and decided that the way we had been doing it for 99% of
human history works just fine, thank you very much. Amidst much controversy, they petitioned the federal government to
by Nicole Madden & Dom Lacala
define the term “organic” so that no greenwashing could wipe all meaning from such a special term.
You see, organic in a biological sense literally means something composed primarily of carbon atoms. All life on the planet is carbon based, and therefore, organic, so this
term was chosen as a way to reflect the growing of food in a system that values all life and promotes as much diversity as possible.
Nowadays, amidst much greenwashing in other terminology, organic still holds its legal definition. Some people believe that the agribusinesses of the world have been
slowly degrading the requirements to be certified organic, which is essentially true. But others are fighting to keep the requirements strong and point to the fact that all
organic food must be verified as organic by an unbiased independent third party certifier as proof that the term holds merit.
To be certified organic, a producer or manufacturer must grow food free of all snythetic herbicides, pesticides, and fertilizers, using only
items on the NOP (National Organic Program) list of acceptable imputs. (For a real sleep inducing read, follow the links from here:
https://www.ams.usda.gov/rules-regulations/organic/national-list)
When a farmer wants to be certified organic, he or she must submit an Organic System Plan to a USDA-accredited certification program.
They must keep detailed records and there is a three year wait after using non-organic substances on the farm before they can be certified.
Animals have higher requirements for space (including mandatory time spent outdoors - imagine that!), pasture, and feed to be certified
organic. Food processors must use at least 95% of their ingredients organically, and the remaining 5% cannot be artificial colors or flavors,
among other banned food-like substances, and no GMOs are allowed in organic production and packaging.
All in all, you could spend the next couple weeks reading through the various bylaws and edits and legalese behind organic certification, and learn an awful lot in the
process. Or, you could talk to the wonderful folks over at Basin & Range Organics, Nevada’s newest independent organic certifier, who are out there helping many of our
local farms stay competitive, protect the environment, and protect their own health and ours. https://basinandrangeorganics.org/
SPEAKIN
VEGAN
What does it mean to be vegan?
Veganism is the practice of minimizing harm to all animals, which requires abstention from the consumption and use of animal
products, such as meat, fish, dairy, eggs, honey, gelatin, lanolin, wool, fur, silk, suede and leather. It is a practice chosen by people
who desire to make a positive impact on sustainability, overall good health, and animal welfare.
As many vegans are well aware, industrial livestock farming is responsible for 18% of greenhouse gas emissions! It is also responsible for almost two thirds (64%) of anthropogenic ammonia emissions which contribute significantly to acid rain and acidification of ecosystems.
Expansion of industrial livestock production is a key factor in deforestation, especially in Latin America where the greatest
amount of deforestation is occurring, 70% of previously forested land in the Amazon is occupied by pastures, and feed crops cover a
by Josh Garay & Malisa Anderson
large part of the remainder. Because of these and other concerns, some people set out to minimize their environmental impact by
choosing a vegan lifestyle.
We sell vegan alternatives to all of our animal-based products at the co-op, working our hardest to choose healthy, organic options. Can’t drink dairy? That’s ok, we have
almond milk, cashew milk, soy milk, flax milk, macadamia milk, oat milk, coconut milk, and rice milk. Don’t like beef? Try mushroom jerky, seitan, tempeh, tofu, meatless
sausage and burgers and chicken strips. No eggs? We’re happy to share how you can use flax as a binder in baking, or you can grab some egg substitutes in the baking
section!
And of course, many of the farms we support give us a diversity of beautiful local and organic produce, which is the baseline of any vegan diet. Supporting small local
farms, making their names known, providing people with clean, fresh produce that comes from mindful production, all allow for a healthy environment and lifestyle. We put
the vegan labeling tag on anything at the co-op that you may not be aware is vegan, like brownies for instance. Of course it wouldn’t be necessary to label produce. There
are many vegan options at the co-op and I dare you to give them a try!
Behold the mighty Primal
Strip! This delicious, savory,
protein packed meatless
jerky is widely regarded as
the gateway snack into vegan
eating. Give em a whirl - you
don’t have to be vegan to be
vegan friendly.
OMG NO GMO
<---- This is our
‘vegan friendly’
certification logo.
Look for it in the
store to help you
find the best
animal-free chow.
When walking around the store, you may wonder what the yellow tag indicates. Wonder no more! The
yellow tag indicates that that product does not contain genetically modified organisms (GMOs). In 2014,
the co-op underwent a self-audit of all of our products to make it easier for our customers to make decisions
regarding consumption of GMOs. As you may or may not know, GMOs are plants or animals created through
the gene splicing techniques of biotechnology. It merges DNA from different species, creating brand new
by David Benke & Geneva Mora
combinations of plant, animal, bacterial, and viral genes that cannot occur in traditional crossbreeding.
Not all of our vendors participates with the Non-GMO Project, which is a third party certification of non-GMO status, so we reached out to these companies asking for
written confirmation that their products are free of GMOs. The companies who responded with documentation proving that their products are GMO-free were bequeathed
with “yellow tag status.” The companies who did not respond with proper documentation were researched further by analyzing their product ingredients (item by item) to
see if they contained high-risk GMO crops. These high risk crops include: alfalfa, canola, corn, cotton, papaya, soy, sugar beets, zucchini, and yellow summer squash. Other
common GMO products include animal products (milk, meat, eggs, and honey) because of contamination in feed.
As you may or may not know, GMOs have also led to an increase in herbicide and pesticide use,
since most GMOs are developed by chemical companies. The use of Roundup herbicide, for example,
has increased 15 times since the introduction of GMOs. Glyphosate, the main ingredient in Roundup,
was classified as carcinogenic by the World Health Organization in 2015. We undertook this audit and
labeling practice as a means for our customers and staff to be able to instantly identify products that
are free from high-risk GMO ingredients. As always, our goal is to ensure that our customers are given
every opportunity to make informed buying choices at the co-op.
So when you walk around the store and think to yourself, “Hey hey, ho ho, I got to know if it’s GMO”,
now you know that the yellow tag is used to indicate that the product is GMO free!
The GBCFC bulk department
"DROPP Approved" is a fancy
is 100% GMO-FREE
way of saying NON-GMO
GOOD TAGS DON’T
WEAR WHITE
Think of how beautiful it is to see rows and rows of shiny apples and tomatoes on the
shelf… All the same size, no blemish to be seen. It’s almost like art, looking at the displays
in the store. By now, many of us know the chances are high that what we see are probably
genetically modified organisms or (GMO’s). This is because over 70% of our food is contaminated! But what is exactly so bad about that? On the surface, if we examine the produce
section, it looks nice, lasts longer, so what is the problem? Well, by genetically modifying a
seed, changing the DNA, you create something entirely different than the organism originally found in nature. This has been done for many different reasons, including the effort to
make organisms more resistant to pests or chemicals. This may seem to be a noble cause,
but the long-term effects on humans and the environment is extremely controversial beby Shelby Seferian & Leike Buitink
cause no one knows what the outcome will be on our health, nor on the future of our food.
Because of this uncertainty and the possible risks to those who consume GMO’s, we at the GBCFC make a great effort to find products that are certified GMO free. In
fact, our produce department is 100% GMO FREE! This, however, has been relatively easy to do, because the direct product of the seed is easy to test. When it comes to a
processed food product, it is much more difficult to trace GMO’s. The GBCFC not only looks at the GMO certification, but we also investigate the inputs going into making a
single product.
Let’s look at our goat cheese products as an example. Of course, our number one priority is the health and happiness of the animal. Then we look at the actual process
of making the cheese, which should be done as naturally as possible, without the use of chemicals or additives. Even will all of these factors checking out, the issue arises
when the lovely goats are fed with a product that contains GMO’s or one we cannot be certain is GMO free. Even though the other factors meet our standards, there is still
a high risk of consuming the GMO’s being passed through the milk in the cheese. In the case of the goat cheeses and many other products, there just aren’t Non-GMO
certified products available, yet.
Although we would rather ban all GMO products, it’s hard to combine this desire with offering a wide variety of
Yeah it looks pretty innocent
products for our amazing owners and customers! Because of this, we created the white tag, which is one of the
but you never know, this tag
identifying tags we use to keep our patrons informed. Simply put, the white tag means that the product has a high
could have been made in a
risk of containing GMO’s and we want you to know that! Maybe just a small part of the product, or maybe not as
lab. Or a really old version
direct or expected, as discussed with the goat cheese, but the GMO risk is there. The GBCFC not only strives to
of adobe photoshp.
provide the best available products, but we want to take this a step further by keeping our patrons informed so
that you are able to make the best decision for you.
SEEING
RED
There’s a lot of misconception around membership and discounts at the co-op. We’ve heard everything from the co-op being an elitist
UFO worshipping cult to a religious clan that only drinks the blood of freshly picked carrots and beets. While some of that may be true,
membership is a lot less exclusive and a lot more fun than living off of veggie hemoglobin...which is not to say that juice parties can’t be a
blast!
Membership at the co-op is as easy as $20 once a year for 10 years or the full investment of $200 at one time; you choose! Once
you become a member you are eligible to use (and receive in the bi-monthly e-letter) the department-specific coupons for $5 off a $10
purchase. The August coupon is for the Grocery department (anything shelf stable or packaged), September is for the Produce department
and October is for the Refrigerated department. ONLY MEMBERS can order through the Distributors of Regional and Organic Produce &
Products (DROPP) local food hub wholesale program and ONLY MEMBERS receive a monthly discount of 10% off of your shopping trip of
choice. Most folks have figured out that the annual membership fee pays for itself in a month or two, especially when you do some planby Amber Sallaberry
ning and take your discount on your biggest purchase of the month. Be sure stock up on locally sourced pastured meats & eggs, organic
& Courtney Bryan
seasonal veggies, non toxic herb based body care items, hand baked organic goods, gmo free bulk and so much more!
Our final membership perk that is not as frequently communicated to our owners, is the Red Tag Specials! Any red tag you see in the store is for members only, and can
be upwards of 50% off! Often these items are in the process of being discontinued, so it can be your last chance to get one (or two). Sometimes there’s not enough room on
the shelf, so we curate what we call “Member Sales Corners.” Whenever it looks like trash and free samples are oddly arranged in a dark crevice of our store, you can bet your
bucks that you are about to save big and try something that you think never should have been invented. Jokes aside, these items still meet the highest tiers of our Product
Buying Guidelines, but for some reason or another they just never really seemed to take flight. Much to the delight of many co-op clearance treasure seekers and finders,
you can special order any item you pick up in the sale sections through DROPP.
We hope that we have clearly articulated the role of membership at the co-op...and for those of you on the fence,
Look for this tag below all
lets hope that last perk was the 70 mph gust of wind (while driving through Washoe Valley) that you needed to finally
the best closeout deals on
cowboy up at the co-pop! Rest easy pardner, if the winds of change aren’t quite strong enough to knock you off your
weird chocolate bars and
high horse just yet then know that you don’t have to hit rock bottom to start eating right. Everyone is welcome and
edible UFO pamphlets.
encouraged to shop at the co-op!!! We are open 7 days a week from 8am - 9pm - we accept EBT/Debit/Credit/Cash,
but can only take checks from current members.
AGAINST
THE GRAIN
It’s 2016, and at this point in time, most of us know someone who adheres to a gluten-free diet, are gluten-free
ourselves, or at the very least hear the words “gluten-free” several times each day. But what is gluten? What foods contain
gluten? Which foods don’t? How, and more importantly, why, is gluten removed from the food we eat? These are just some
of the questions Google predictive search leads me to believe you might have. Thanks in large part to the Great Goog in the
Sky, here are some of those answers.
Gluten is a composite of proteins found in common grains, including wheat, barley, and rye, as well as other related
grains like spelt, kamut, farro, semolina, einkorn, emmer, durum, and in some cases, even oats! Just like it sounds, gluten
functions as the “glue” that binds bread products together, lending them their characteristic elasticity and chewiness. It
also gives baked goods shape and allows dough to rise. Gluten is most commonly found in bread, cakes, cookies, crackers,
cereals, pasta, and beer, as well as a number of less obvious products, including soy sauce, imitation meats, salad dressby Julian Jacobs & Zach Condron
ings, vitamins, pharmaceutical medications, and cosmetics.
In recent years, an increasing number of people have chosen to abstain from gluten consumption, primarily for medical/health reasons. Among the most commonly cited
of these reasons is celiac disease, an autoimmune disorder that causes the body to attack the lining of the small intestines, which in turn disrupts nutrient absorption, resulting in nutrient deficiencies, delayed growth, anemia, or osteoporosis. Similar gastrointestinal symptoms are often experienced by those with non-celiac gluten sensitivity
and those with wheat allergies.
Whether your motivation for going gluten-free is inspired by health concerns or simply a desire to eat less bread and pasta, the co-op has a number of alternatives
available to supplement your diet. For one, a number of common grains are naturally gluten-free! These grains include amaranth, buckwheat, corn, millet, quinoa, sorghum,
and rice, all of which can be found in our bulk aisle and/or in a wide variety of gluten-free products (including plenty of great gluten-free breads and pastas). In fact, some of
the Co-op’s most popular products are gluten-free, like Absolutely Michelle’s cookies, Happy Campers bread, and many of our baked goods from the Co-op Kitchen. Believe
it or not, our gluten-free beer is actually pretty good, too. And fortunately, most staple foods-- from fruits and vegetables to legumes, nuts, meat, and dairy products-- never
contained gluten in the first place.
To make things easier on our customers, we’ve created the Gluten-free Friendly signage indicator you’ll find lining our shelves next to gluten-free products. Some products are certified gluten-free by an independent certifying agency, but in the co-op, we use the gluten-free friendly tag to delineate gluten-free products that do not contain
gluten or any ingredient with gluten. They are NOT guaranteed nor verified to be completely gluten-free, as these items can be made on shared equipment. Our kitchen
sanitizes all surfaces and equipment before crafting gluten-free products. Look out for the Gluten-free Friendly signage indicator around the store, and, as always, feel free to
ask a member of our staff any questions you might have. Until then, keep on rockin’ in the (gluten-)free world.
Our "gluten-free friendly" signage indicator, and two of our best
selling local gluten-free items - an Absolutely Michelle's chocolate
chip cookie and a hand salad from Cafe DeLuxe
EGGS...
Many of us may remember the slogan “the incredible edible egg”, and while eggs are quite incredible in their uses and nutritional value, how did we
discover this and when? Although it's impossible to know exactly when, where, why and how humans first started consuming bird eggs, evidence shows
that we have been raising fowl for eggs for at least 3,000 years. Columbus is credited with bringing over the chickens that we now use for egg production in the U.S., which have evolved drastically over the past century. Farmers first raised chickens in their yards to provide supplemental nutrition
for their families. Extras were sold at the farmers’ market and soon some farmers saw the potential of producing eggs en masse. Breeds were refined
by Megan Eismann, Charles Taggart, for more favorable characteristics, and slowly through the course of American history, factory poultry farms were born, housing tens of thousands of
Phineas Porter & Zach Cannady
chickens in cages for egg production.
The recent backlash against the inhumane systems of factory farms has created a niche and demand for smaller-scale ventures and newer (but in some ways, older) methods. The push for
cage-free eggs has resulted in many farms now raising their hens in large open-floor atriums. Others have gone a step further and now allow their birds access to the outdoors. Of course,
the quality and quantity of these conditions and lengths of time are variable and largely unregulated. More small-scale farmers, though, are choosing to raise their hens ethically and have
an open-door policy regarding their methods, and more people are buying locally from such farmers. On an even smaller scale, backyard coops and pens are becoming more common in
neighborhoods as more people begin to realize that the best way to know where your egg came from and how the hens were treated is to raise your own.
So if you aren't up for raising your own hens, how do you go about making sure you are getting the best possible product and that your dollar is supporting what you want it to? Decoding
the ever-growing number of terms on egg cartons can be daunting. Many producers use vague umbrella terminology that leaves a lot of leeway and loopholes for labeling and interpretation. Let’s run through some of the terms you might see on a carton of eggs:
Conventional (i.e., no special label) - Typically less than half a square foot of space per hen. Chickens do not ever see the light of day, nor eat a blade of grass and are fed the cheapest,
genetically-modified food, primarily soy and corn. The lack of nutrition in their diet has prompted the egg producers to add ingredients to their feed that will color the egg yolk to a darker
yellow/ orange. Otherwise the yolks would be very light yellow.
Vegetarian (Veg Fed) - The hen is fed a vegetarian feed (not fed animal by-products, by definition. The label “vegetarian-fed” can be appealing for certain consumers who wish to avoid
the commercial meat industry in every aspect of their diet. Eggs from hens that are “100% Vegetarian Fed,” which can be found on some organic certified eggs, may sound appealing and
acceptable, but when one considers that chickens are omnivores, this raises a few red flags.
Cage Free - The hens are able to move about inside a barn without being confined to cages. They are usually fed the same as the conventional chicken above! The hens usually have no
access to the outdoors and no cap on population. Since there are no restrictions on feed for these birds, they may be given feed with antibiotics, drugs, pesticides or animal by-products. Beak
cutting and forced molting through starvation are permitted. There is no third-party auditing to ensure the hens truly are cage-free.
Free Range - This is not a regulated term for eggs so this can be used by absolutely anyone. Although the term “free range” implies that the chickens feed on lush green pastures. Really
all that’s needed is a door to the outside that gives the chickens “access” to an outdoor area, whether they actually use it or not. There are no standards for the amount, duration and quality of
the outdoor access. Outdoor access is not even required, since the USDA has no defined standards for free-range egg production (meat production, yes, but not eggs). There are no restrictions
on feed for these birds. Beak cutting and forced molting through starvation are permitted. There is no third-party auditing.
Organic - This means the hens were fed organic feed that was grown without commercial fertilizers, pesticides or Genetically Modified Organisms (GMOs), and are not given hormones or
antibiotics. Federal regulations state that they must have access to the outdoors, shade, shelter, exercise areas, fresh air, and direct sunlight suitable to the species, its stage of production, the
climate, and the environment. There are no standards for the amount, duration and quality of the outdoor access. There are also no standards capping population density (although, as stated
above, it’s likely conditions aren’t too cramped since the birds are not given antibiotics). Beak cutting and forced molting through starvation are permitted.
Pastured - This is the one most people ‘think’ is meant by free-range. Pastured means the chickens were raised on pasture, with access to the sun, grass, bugs, and possibly supplemented
with grains and other feed. Chickens are very social animals — pastured chickens get to run around, dust bathe, socialize, spread their wings, scratch in the dirt for bugs and worms, eat grass,
weeds, and bits of dirt (which they need and is natural for them). In Mother Earth News’ 2007 egg testing project, it concluded that most of the eggs currently sold in supermarkets are nutritionally inferior to eggs produced by hens raised on pasture. Their testing found that, compared to official (USDA) nutrient data for commercial eggs, eggs from hens raised on pasture may
contain: 1/3 less cholesterol, 1/4 less saturated fat, 2/3 more vitamin A, 5 times more vitamin D, 3 times more vitamin E, 2 times more omega-3 fatty acids, and 7 times more beta carotene.
Learn more by visiting this website link: http://bit.ly/XfVavm
Certified Humane (certifiedhumane. org) - Hens must be uncaged. They may have some outdoor access but it is not required. They must be able to perform natural behaviors such as
nesting, perching and dustbathing. There are standards capping population density and requiring a certain number of perches and nesting boxes. Forced molting through starvation is not
allowed. They are fed a diet free of antibiotics, hormones and animal by-products. Certification is given by third-party auditors. Beak cutting is allowed.
Animal Welfare Approved (animalwelfareapproved.org) - Highest animal welfare standards of any third-party audited program. Hens are uncaged and given continuous outdoor access.
There are standards capping population density and requirements for perches, space and nesting boxes. They are fed a diet free of antibiotics, hormones and animal by-products. Birds are
allowed to molt naturally and beak cutting is prohibited.
There are even more terms found on cartons that can add to the confusion. Fertile eggs are from hens who were raised alongside roosters. There is debate over whether or not the nutritional value is significantly different and some believe that these eggs have a shorter shelf life. Eggs enhanced with vitamins or omega-3 or DHA can also be found, but again, just how much the
end product is affected with regards to the quality and quantity of nutrients is contentious. The term “natural” is just another unregulated marketing ploy because most eggs are, by nature,
just eggs.
While you may find some of these terms on eggs offered here at the Co-op, we wanted to highlight some of the very special producers we support. We feature several local options for
eggs; Holley family farms, Hungry Mother Organics, and Palomino Valley chicken and eggs all provide us with high quality organic chicken eggs. Eggs and Quakers provide us with organic
duck and goose eggs.
At Holley Family Farms their eggs are certified organic and Animal Welfare Approved. Chickens forage in irrigated grass/legume pastures during the spring, summer, and fall. During the
winter months, chickens are kept in the hay stack yard, where they forage on alfalfa/grass hay litter. These are the highest quality eggs we offer at the co-op.
Meet them for yourself and see what you think: https://vimeo.com/153466736
Hungry Mother Organics is a farm based in Dayton. They provide us with eggs from free range, pasture fed chickens who are also given organic feed. Hungry mother also has some incredible things happening in aquaponics. Here's a little more about them from our meet your farmer program: https://vimeo.com/153466735
Palomino Valley raises their hens humanely; they are allowed to roam freely and fed only non GMO food. Their eggs are provided in bulk so you can grab an egg carton and take as many
or as few as you need. Take a look at this from our meet your farmer program and see how good these chickens have it: https://vimeo.com/153466728
If you're feeling adventurous check out duck and goose eggs from Eggs and Quackers. Their ducks are kept penned in a covered 1200 sqft shelter until about 8 am in the morning, both
for their safety from predators and because ducks tend to lay eggs early in the morning. Once released they have access to a large yard covered in smooth gravel, 2500 sqft of pasture and a
2700 gallon pond. They spend most of their day foraging in the grass for insects and seed, shading up under the trees or relaxing in the pond. At nightfall, they are gathered back into the
pen to protect them from predators and weather throughout the night.
Wherever you decide to spend your dollar, with all of these options
you can be sure you are supporting local, humane, sustainable, nutritious, and of course delicious egg production. Between the nutritional
value gained, the animal welfare given, and the money staying in the
local economy, there are few (if any) choices you can make at the co-op
that are more impactful than choosing our amazing local eggs!
The humanely raised hens at Palomino Valley Chicken & Egg have
large areas to roam. Some of them are really into digging holes in the
dirt, where they hang out to stay cool.
OH, LO PRO FO SHO
by Emily Nixon, Brenton Aikin, Gina Russo, Jolene Cook & Dane Haman
1. Locally grown food tastes better.
Food grown in your own community
was probably picked within the past day
or two. It's crisp, sweet and loaded with
flavor. Produce flown or trucked in from
California, Florida, Chile or Holland is,
quite understandably, much older. Several
studies have shown that the average
distance food travels from farm to plate
is 1,500 miles. In a week-long (or more)
delay from harvest to dinner table, sugars
turn to starches, plant cells shrink, and
produce loses its vitality.
2. Local produce is better for you.
A recent study showed that fresh
produce loses nutrients quickly.
Food that is frozen or canned
soon after harvest is actually more
nutritious than some "fresh"
produce that has been on the truck
or supermarket shelf for a week.
Locally grown food, purchased soon
after harvest, retains its nutrients.
5. Local food supports local farm families.
With fewer than 1 million Americans now claiming farming as their primary
occupation, farmers are a vanishing breed. And no wonder - commodity prices
are at historic lows, often below the cost of production. The farmer now gets less
than 10 cents of the retail food dollar. Local farmers who sell direct to consumers
cut out the middleman and get full retail price for their food - which means farm
families can afford to stay on the farm, doing the work they love.
7. Local food preserves open space.
As the value of direct-marketed fruits
and vegetables increases, selling
farmland for development becomes less
likely. You have probably enjoyed driving out into the country and appreciated
the lush fields of crops, the meadows
full of wildflowers, the picturesque red
barns. That landscape will survive only
as long as farms are financially viable.
When you buy locally grown food, you
are doing something proactive about
preserving the agricultural landscape.
Our aim is to highlight few specific examples between the differences of shopping at conventional grocery store produce departments to what sets apart your local food co-op and
everyone’s favorite department here: PRODUCE!
Why is LOcal PROduce so important to us?
3. Local food preserves genetic diversity.
In the modern industrial agricultural system, varieties
are chosen for their ability to ripen simultaneously and
withstand harvesting equipment; for a tough skin that can
survive packing and shipping; and for an ability to have a
long shelf life in the store. Only a handful of hybrid varieties
of each fruit and vegetable meet those rigorous demands,
so there is little genetic diversity in the plants grown. Local
farms, in contrast, grow a huge number of varieties to
provide a long season of harvest, an array of eye-catching
colors, and the best flavors. Many varieties are heirlooms,
passed down from generation to generation, because they
taste good. These old varieties contain genetic material from
hundreds or even thousands of years of human selection;
they may someday provide the genes needed to create
varieties that will thrive in a changing climate.
4. Local food is GMO-free.
Although biotechnology companies
have been trying to commercialize genetically modified fruits and vegetables,
they are currently licensing them only
to large factory-style farms. None of the
produce at the GBCFC is genetically
modified. A June 2001 survey by ABC
News showed that 93% of Americans
want labels on genetically modified
food - most so that they can avoid it.
If you are opposed to eating bioengineered food, you can rest assured that
locally grown produce was bred the
old-fashioned way, as nature intended.
after harvest, retains its nutrients.
6. Local food builds community.
When you buy direct from the farmer, you are re-establishing a time-honored connection between the
eater and the grower. Knowing the farmers gives you insight into the seasons, the weather, and the miracle of raising food. In many cases, it gives you access to a farm where your children and grandchildren
can go to learn about nature and agriculture. Relationships built on understanding and trust can thrive.
8. Local food keeps your taxes in check.
Farms contribute more in taxes than they
require in services, whereas suburban development costs more than it generates in taxes,
according to several studies. On average, for
every $1 in revenue raised by residential development, governments must spend $1.17
on services, thus requiring higher taxes of all
taxpayers. For each dollar of revenue raised
by farm, forest, or open space, governments
spend 34 cents on services.
9. Local food supports a clean environment and benefits wildlife.
A well-managed family farm is a place where the resources of fertile soil and clean water are
valued. Good stewards of the land grow cover crops to prevent erosion and replace nutrients
used by their crops. Cover crops also capture carbon emissions and help combat global warming. According to some estimates, farmers who practice conservation tillage could sequester
12-14% of the carbon emitted by vehicles and industry. In addition, the habitat of a farm - the
patchwork of fields, meadows, woods, ponds and buildings - is the perfect environment for
many beloved species of wildlife, including bluebirds, killdeer, herons, bats, and rabbits.
10. Local food is about the future.
By supporting local farmers today, you can help ensure that there will be farms in your community tomorrow, and that future generations will have access to nourishing, flavorful, and
abundant food.
Left: Holley Family Farm, Dayton NV
Center: Pioneer Farm, Fallon NV
Right: Rick Lattin, Lattin Farms,
Fallon NV
AGRIBUSINESS
Agribusiness is the business of agricultural production. The term was first created in the 1950s. It includes agrichemicals*, breeding, crop production (farming and contract farming), distribution, farm machinery, processing, and seed supply, as well as marketing and retail sales. Unlike previous farming, it created a whole system based around large scale maximum production
and vertical integration, at the expense of the environment, the health of the people consuming agribusiness food, and the economic systems that had previously supported literally millions
of farmers in America, and billions across the globe.
SUSTAINABLE AGRICULTURE
According to Leopold Institute, sustainable agriculture addresses “the ecological, economic and social aspects of agriculture. To be sustainable, agriculture can operate only when the
environment, its caretakers and surrounding communities are healthy.” (https://www.leopold.iastate.edu/about/sustainable_agriculture) The U.S. Department of Agriculture, in the 1990
Farm Bill, defines sustainable agriculture as one that should "...over the long term, satisfy human needs, enhance environmental quality and natural resource base, make the most efficient
use of nonrenewable resources and integrate natural biological processes, sustain economic viability and enhance quality of life." Specifically at the GBCFC, we promote, foster and facilitate
the production and purchase of local and sustainable agricultural products. Our purpose is to promote our local food system and to serve as a sustainable cooperative model for access to
wholesome food. Our triple bottom line way of running a business not only strives for economic sustainability but social and environmental sustainability as well! In regards to our purchasing preference in PRODUCE, we are committed to the following this hierarchy when we choose what to sell at the co-op: Local Organic > Local Sustainable > Regional Organic > Regional
Sustainable > National Organic > International Organic. No other grocery store in Northern Nevada structures their PRODUCE department around these priorities! Agribusiness is just that,
a business. Sustainable agriculture is a way of life incorporating a holistic approach to production. Agribusiness has only one way of defining success and that’s the bottom line whereas
sustainable agriculture is a complex web of factors, quite like life.
AGRICHEMICAL
What is an agrichemical? An agrichemical refers to the broad range of pesticides, including insecticides, herbicides, fungicides and nematicides. Chemicals like these have become a vital
part of the conventional agriculture industry for many reasons. They are used to prevent harmful insects and fungi from infecting crops. In many cases these chemicals are sprayed over
massive mono-crop fields using airplanes or tractors. But what other effects do these chemicals have aside from their intended purpose? A report from Greenpeace.org stated that, “a recent
analysis by Greenpeace of groundwater in Benguet and Bulacan, Thailand, found that 30% of the tested artesian wells had nitrates levels above the World Health Organization (WHO)
drinking water safety limit.” (Greenpeace.org). As well as poisoning the water, these agrichemicals kill any and all soil life as they leach through the ground into the water table, making it
very difficult to establish organic life. In sustainable agriculture, decisions are made considering the health of the ecosystem. Targeted non-petrochemical based fertilizers and are utilized in
production. One example is the use of dormant oil by our local farmers. Sweet Farm in Fallon and The River School in Reno have used oil on trees to create an inhospitable habitat for bugs
and therefore reduce their numbers. It’s more time intensive, but also a more natural and gentle way to manage insects. The co-op supports these farmers and their methods and so do you
when you purchase our locally grown produce!
FERTILIZERS
Also in the category of agrichemicals are fertilizers. A fertilizer is a chemical or natural substance added to soil or land to increase its fertility. More than a hundred thousand gallons of fertilizers are used each year in the US alone to farm the most common of crops such as corn, soybean, wheat, cotton, and rice. The same land is farmed year after year without rest or cover crops, so
the topsoil is constantly being depleted, and only an artificial injection of chemical-based fertilizers can prepare the land for one more season of monoculture. One of our local growers pulls
weeds by hand, makes compost and uses intercropping techniques to promote a sustainable growing environment. Soil erosion is minimal. There is no runoff, nor the use of any petrochemicals. Additionally, by growing plants that attract beneficial insects, pollination is ensured. Intercropping promotes insect control and increased crop growth by encouraging a diverse habitat
of insects. Starting to see a pattern? Agribusiness uses blanketed, synthetic approaches because they are more cost effective and better for business whereas organic farming ‘prohibits these
chemicals because of their environmental and health impacts.
SUBSIDIES
Now let’s talk about the subsidies we all hear about. The U.S. Department of Agriculture distributes between $10 billion and $30 billion in cash subsidies to farmers and owners of farmland
each year. The particular amount depends on market prices for crops, the level of disaster payments, and other factors. More than 90 percent of agriculture subsidies go to farmers of five
crops—wheat, corn, soybeans, rice, and cotton.2 More than 800,000 farmers and landowners receive subsidies, but the payments are heavily tilted toward the largest producers. (Edwards,
Chris 2009) Thanks to these subsidies, producing a high quality, nutrient dense, restorative crops was no longer an option. Farmers began planting hundreds of acres in a single crop because
these subsidies would offer a guaranteed minimum price for the crop, regardless of market prices. Thanks to these subsidies, agribusinesses like Monsanto have continued to add more and
more land to an intense monocropping of commodity grain crops, destroying more land in the process, planting one of the 10 crops they can get more subsidies for ... it’s a never-ending
circle of subsidies! The main reason organic and sustainable food costs more than conventional is due to farm subsidies. According to Alberts Organics’ blog, “In 2009 U.S. farm subsidies
topped $15.4 billion with only $15 million going to programs for organic and local foods. The gap is enormous. If you are doing some quick math in your head, that’s over one thousand
times more money to conventional farming than to organic programs. Farm subsidies have cost taxpayers more than $245.2 billion since 1995, according to the Environmental Working
Group.” (http://blog.albertsorganics.com/?p=1261) One of our most precious components to family, small, local farms (as opposed to monoculture agribusiness) is the FARMER. According
to the Worldwatch Institute, “In the United States, where the vast majority of people were farmers at the time of the American Revolution, fewer people are now full-time farmers (less than 1
percent of the population) than are full-time prisoners.” Just think about that for a minute. Additionally, “In Nebraska and Iowa, between a fifth and a third of farmers are expected to be out
of business within two years.”
SEED SUPPLY
Once again we can tip our hats to Monsanto in regards to seed supply. In a report done by gmwatch.org, “The
world's largest seed company, Monsanto, accounts for almost one-quarter (23%) of the global proprietary seed
market.” (ETC group, 2007) When you buy Monsanto seed you are required to sign a contract stating you will
not save seed from any crop started from patented Monsanto seed. Later the following year Monsanto partnered
up with the world’s largest chemical corporation, BASF, to create another product for the agriculture industry:
Round Up. A now household name, when it comes to getting rid of those pesky weeds and does a fantastic job
of killing bees too.
According to the Food and Agriculture Organization of the United Nations (FAO), it is estimated that during the
last century, 75 percent of crop genetic diversity has been lost, a phenomenon referred to as genetic erosion.
As you may have noticed while shopping, we sell local heirloom variety seeds. When our local farmers save
seed from varieties that thrive in our foodshed climate, our seed and food supplies are less vulnerable. The
more local seed stock we supply to home and local growers, the less dependent we are on the diminishing and
concentrated world seed supply.
SCALE
Now that we have covered the basics of seed, money, and agrichemicals, let's talk a little bit about the common
practices and crops that are grown in the US each year. To start, the leading crop grown in the United States is
corn. "There are 80,000,000 acres of land dedicated exclusively to corn cultivation in the United States. The
United States is the world's leading producer of corn, having produced 367,081,690 tons of the crop in the year
2009.” (USDA Economic Research Service.) Of that corn, 27% is used to make ethanol, 21% is distilled to make cereal products and/or other processed food products, 11% is exported, 8% is
used for residential use, and the remaining 33% is used to feed livestock such as cattle, pigs, chickens, etc. Less than half the corn produced in this country even goes to directly feed people!
According to the USDA, “Small Farms” are defined as those that gross less than US$250,000. Small farms, also by USDA definition, are operated by those who live on the farm and do not
hire an outside manager. Small Farm categories include retirement (owners are retired), residential/lifestyle (owners have another a major non-farm occupation), and farming occupation
farms (owners whose major occupation is farming). If we think of our “foodshed,” (producers who grow food within our watershed and approximately 100 miles), we have over 100 such
farms. Small scale farms provide us with more seasonal, fresh and tasty products than those that come from other countries or far away US States.
So when we go to the store to buy food or even go to the mall to go shopping, we all make a choice, with every purchase, of what we support. When you buy conventional produce, you are
directly supporting greenhouse gas emissions, land/water pollution, big agribusiness, and a world centered on the bottom line: profits. We, like big business, can make choices thinking only
of our immediate needs/concerns/pocket books, or we can make choices that literally help grow our local food community today and many more tomorrows!
We leave you with a Wendell Berry reflection to ruminate on as you tend your garden, graze in our produce section or choose something from a local farmer in our freezer section; “I’m more
and more concerned with the economic values of such intangibles as affection, knowledge, and memory. A deep familiarity between a local community and the local landscape is a dear
thing, just in human terms. It’s also, down the line, money in the bank because it helps you to preserve the working capital of the place.”
THE PALEO DIET: SO
2 MILLION YEARS AGO
Paleo is defined as being “older or ancient, especially relating to the
geological past.” Thus, eating Paleo refers to eating in an “ancient” way,
similar to how our ancestors did during the Paleolithic era. The Paleo
diet is new to many people, and many people choose to define it with
slight variations. The basics of the diet include eating lean proteins,
fruits, vegetables & healthy fats from nuts, seeds, avocados, olive oil,
fish oil & grass-finished meat. On the other hand refined sugar, grains,
legumes, vegetable seed oils, coffee, alcohol & processed food should
be avoided. A Paleo diet should be high in fat, moderate in animal
by Lisa Zimmerman & Shelly Goodin
protein and low to moderate in carbohydrates. Calorie counting is not
encouraged, neither is portion control.
Being a new diet, the only certifications of paleo are in their infant stages, and many people choose to define paleo differently than others. Here at the co-op, our “paleo
friendly” tags signify a product made without grains, sugar (except for honey), dairy (except for pastured butter and ghee), and processed foods.
If you’re curious about how to eat a paleo diet: eat generous amounts of saturated fats like coconut oil and butter or clarified butter. Beef tallow, lard and duck fat are also
good, but only if they come from healthy and well-treated animals. Olive, avocado and macadamia oil are also good fats to use in salads and to drizzle over food, but not for
cooking. Eat good amounts of animal protein. This includes red meat, poultry, pork, eggs, organs (liver, kidney, heart…), wild caught fish and shellfish. Learn to cook with
bones in the form of stocks and broths. Preferably choose pasture-raised and grass-finished meat from local, environmentally conscious farms. Eat generous amounts of
fresh or frozen vegetables either cooked or raw and served with fat. Starchy vegetables like sweet potatoes and yams are also great as a source of non-toxic carbohydrates.
Eat low to moderate amounts of fruits and nuts. Try to eat mostly fruits low in sugar and high in antioxidants like berries as well as nuts high in omega-3, low in omega-6
and low in total polyunsaturated fat like macadamia nuts. Also, preferably choose organic, local and/or seasonal fruits and vegetables.
Cut out all cereal grains and legumes from your diet. This includes, but is not limited to, wheat, rye, barley, oats, corn, brown rice, soy, peanuts,
kidney beans, pinto beans, navy beans and black eyed peas. Cut out all vegetable, hydrogenated and partly-hydrogenated oils including, but not
limited to, margarine, soybean oil, corn oil, peanut oil, canola oil, safflower oil and sunflower oil. Olive oil and avocado oil are fine, but don’t cook
with them, use them in salad dressings and to drizzle over food. Eliminate added sugar, soft drinks, all packaged sweets and juices.. As a rule of
thumb, if it’s in a box, don’t eat it. At the grocery store, visit primarily the meat, fish, produce, and bulk sections. Look for our Paleo Friendly tags on
the shelf to help guide your primal cravings!
DROPPIN
KNOWLEDGE
Too often the food and products we use seem to come from some far-off hazy place we know nothing about.
DROPP changes all that by connecting buyers directly to producers. This program - Distributors of Regional and
Organic Produce and Products - facilitates the connection between local goods in the community and our kitchens.
DROPP partners about 50 restaurants, schools, yoga studios, non-profits and caterers with over 75 DROPP
Approved farmers, retailers, and producers to nourish and facilitate a prosperous local foodshed. DROPP pays 75
cents on the dollar to these producers, while most farmers in this country can expect to get about 8 cents for every
dollar sold. This highlights how DROPP is creating an economically viable business for the people who grow our
food.
For the sake of food availability, quality, nutritional density, and true cost accounting, DROPP is committed to
by Lilly Hoog and Isabella Jacobs
supporting our local producers. Often times small farms don’t have the resources, the funds or the need to be
certified organic. Thus, “DROPP Approved” is a way for the consumer to know they have sustainable practices and
they meet or often exceed the organic standards. DROPP Approved means the farmers and producers are either certified organic or must grow or produce without the use of
synthetic fertilizers*, chemical herbicides*, toxic pesticides*, genetically modified seed, or other toxic substances. All DROPP approved farms receive a rigorous initial inspection with occasional follow-up visits from the DROPP team.
The DROPP program also plays the role of an information hub to help producers plan for future demand. DROPP will be holding a forward contracting and production
planning workshop this fall in Virginia City to hash out where local farmers and local chefs needs and aspirations align. This will be the heart of building a strong foundation
for local food security as well as for local farms to take a foothold in our fairly large market that eats daily in our foodshed.
Last year, DROPP brought in $330,000 in sales to our local producers with much more growth on the horizon. DROPP now has the use of a 16-foot refrigerated truck and
storage space in Mark Estee’s Liberty Food and Wine Exchange. To make food transportation more efficient and eco-friendly, the plan is to create a closed loop system where
the truck is picking up and delivering at all times, acting as a logistical hub for the area.
Member-Owners at GBCFC get their own slice of this delicious local pie. By registering on DROPP.com with their member number, individuals can order products in
bulk quantities and at discounted prices. Not only can members get more of their favorite Co-op items, they have access to thousands of additional goods not sold in-store
through United Natural Foods Incorporated (UNFI). UNFI provides updated catalogs of their natural and organic products online; hard copies are also available at GBCFC.
DROPP currently runs on two order cycles per week; all orders are picked up at GBCFC.
To find out more about how DROPP strengthens our local food system, or to get involved, visit DROPP.coop, send an email to [email protected], or stop in at the co-op!
*The National Organic Program's List of Allowable and Prohibited Substances is our baseline when considering these substances and can be found at the following web
address: http://www.ams.usda.gov/rules-regulations/organic/national-list
Left: Nicole Sallaberry
receives the goods from
farmer Bill Mewaldt
Center: Shelly Goodin
at the wheel of the new
DROPP delivery truck:
“I was born for this job.”
Right: the triumphant
arrival of local chow!
“LOCAL”
DEFINED
When you see a green tag on the shelf at the co-op, it’s time to celebrate, because it means you know that you’re able to support
local businesses and farmers! The word “local” has become a favorite term for many retailers, and it has come to mean different
things to different people. Most grocers define local as coming from within 200 miles of their store, or as originating from within
that given state. There are a few problems with both of these metrics. For our co-op, to use the state line as the boundary is not so informative, when California is less than ten miles away but Vegas is a seven hour drive! The 200 mile radius is too arbitrary to mean
much - it includes a small chunk of the Pacific Ocean, and ignores the fact that most food grown in California’s central valley is first
shipped in the wrong direction, sent west to San Francisco to be repackaged and sent back over the mountains to us here in Reno.
We prefer a term that is immediately understandable to everyone and centered around the shared natural resources of the area.
Here in the desert, water is an increasingly scarce resource that we must share to survive. With that in mind, we define “local” goods
by Nicole Sallaberry, Nick Villareal, Bret
as those sourced from within our watershed, which we define as the drainage of our three closest rivers: the Truckee, Carson, and
Derby, and Mary McCallum
Walker Rivers. Our watershed is the geographical lifeblood of our community, connecting our actions and practices with our neighbors, and when you factor in the myriad growers and producers that fall within its realm, you get what we call our “foodshed.”
Anyone who grows or produces food in our foodshed and ships or delivers directly is defined as “local” and is designated with a green tag on the shelf at the co-op. If you
want to see what our foodshed looks like, come on in to the store, painted inside on the wall next to the front door is a map of the boundary of our foodshed - Lake Tahoe,
Pyramid Lake, bordered on the west by the Sierra Nevadas. This foodshed feels like home!
The green tags include local farm and ranch products from farmers and ranchers as well as products that were crafted in our foodshed such as roasted coffee from The
Hub, Woodfire Roasted Coffee, Alpen Sierra, Blind Dog, or Magpie Coffee Roasters. It also includes value added goods produced in our foodshed such as jams from Lattin
Farms, salsa from Fran’s Killer Salsa, Mitchell’s Pickles, Nevada Brining Co., baked goods from Absolutely Michelle’s, Batch, and Blzrd, Hand Salads from Cafe Deluxe and
pasta sauce from Italian Hearts and Ronnie’s Red Sauce.
Identifying a green tag in our store is a great opportunity to become acquainted with our local farmer ranchers and producers. There are several ways that you can start
connecting with them and what they do:
-Ask a staff member about local options.
-Check out the Meet Your Farmer App using the triggers found around our store. The triggers and the app will take you to a short video highlighting the producer. You can also find all of our Meet your Farmer videos here: https://vimeo.com/greatbasinfoodcoop
-Join a Farm Tour. We host several farm tours during the growing season. Please visit the coop calendar or contact [email protected] for details
-DROPP Website: http://www.dropp.coop/ Check out the article on DROPP to learn more about this amazing program!
-Farmer Bios in the store coming soon they will be rebranded and provide a snapshot of the producer’s operation as well
as fun quirky facts. You can also find the producer bios on our website: www.greatbasinfood.coop/our-food/local-producers/
-Annual Events such as our May Seedling Sale - they are a great time to meet producers face to face, as well as a chance to fill
your garden with locally adapted seedlings!
Our LOCAL signage indicator is the more aesthetically pleasing version of the green shelf tag. 9 out of 10 art students
agree it looks way better on a sweatshirt or bumper sticker
Variety of jams
from Lattin Farms
marked with green
LOCAL shelf tags