January - Honest Weight Food Co-op

H R
OU
S:
HONEST WEIGHT FOOD C O -OP
484 CENTRAL AVENUE • A LBANY N.Y.
(518) 482-2667 (482-COOP)
MONDAY – FRIDAY
7:00 – 8:00
SATURDAY 7:00 – 8:00
SUNDAY 10:00 – 6:00
ISSUE #325
JANUARY 2007
Eating Economically at the Co-op
by Ruth Ann Smalley
It’s Soup Season!
I still recall the hefty, lake-polished stone my mother used to make
stone soup. It was the key ingredient for enacting the folktale of the
same name. The story’s character boasts of the power to make
delicious soup from water and a stone (in some versions, a nail) and
succeeds, by asking slyly for a little of this and a scrap of that, just
to season the pot. The outsmarted onlookers still enjoy the dinner,
and through making this magic meal.
This old tale holds some deep truths
about soup. Making soup is a form of
magic, an almost alchemical process of
melding ingredients into something more
than the sum of its parts. It can be frugal:
assembled mostly from what’s on hand.
And, it can be a social act, the simplicity
and abundance encouraging others to
share the bounty. Friends coming for a
soup dinner can be like the tale’s onlookers, bringing something to add to the
meal, if not directly to the pot.
Soup is flexible and forgiving, whether
you are a recipe follower, a total innova-
NEWS
at a glance
by Nancy Ellegate
The HWFC Board of Directors met on
Wednesday, November 29.
Nominations
The Board discussed the process of locating potential Board members. It was felt
that this could be much improved. In recent years, a large number of nominations have come spontaneously from the
tor, or in between, adapting and substituting according to your tastes and resources. You can do it all from scratch, or
build your soup around store-bought
stock and canned beans. It’s a great way
to use up leftover rice and pasta, or the
final handfuls of your garden — eight or
nine green beans, a couple of tomatoes,
those last leaves of chard.
Whatever your style, you’ll have more
control over freshness, quality, and price
if you make it yourself. Ready-made soups
are high in salt. Restaurant soups can cost
per bowl nearly as much as a whole batch
floor at Annual Membership Meetings
and this does not insure that the Board is
well-rounded with the mix of skills and
experience needed. It was also noted that
currently many members have a negative
view of Board service, seeing it as time
consuming and not particularly rewarding. This perception needs to be addressed. It was suggested that perhaps
Board members should be compensated
beyond work hours. This might be something to consider in the future, but it was
also felt that the lack of compensation
was not an important factor in the negative feeling about Board service. Two
Board members will spearhead an assessment of the needs of the body at the
PRINTED with SOY INK on RECYCLED PAPER
:
What’s
the Scoop?
• Fructose vs. fructose (see
page 6)
• Meet Dennis Phayre (see
page 7)
• Not your mom’s oatmeal
anymore (see page 8)
• Who’s on First …in Bulk?
(see page 15)
• A peaceful olive leaf (see
page 20)
of homemade. Not to mention the possible additives such as MSG, and the fact
that many eateries microwave soups, a
method with questionable effects on the
food. Home-simmered soup is easy, inexpensive and nutritious: Nutrients released
during cooking are captured in the broth.
Keep soup in mind for cold and flu season, and exploit the immune enhancing
properties of ginger, onion, shitake
mushrooms,
astragalus
and
garlic
(though this needs to be raw for active
infection).
continued on page 4
present time and an effort to more actively search out members who can meet
these.
Discounts Proposal
There was a proposal that the Co-op give
substantial
discounts
to
pregnant
women. Discussion of this was affirmative
and a related proposal was made that the
Co-op offer a discount to shoppers participating in the WIC program. The next
step will be to plan on how to publicize
and implement these proposals. It was requested that the Collective Management
Team come back to the Board in February
with a plan.
continued on page 3
Behind
the Co-op
Board of Directors
President: Lynne Lekakis
Vice-President: Susan Weinrich
Treasurer: John Godfrey
Secretary: Howard Brent
427-7386
794-0897
274-7996
456-2560
Committee Liaisons
Finance
John Godfrey
[email protected]
274-7996
Governance
Howard Brent
[email protected]
456-2560
Membership
Susan Weinrich
[email protected]
794-0897
Nutrition
Louise Maher-Johnson
[email protected]
234 1942
Personnel
Ray Ratte
[email protected]
371-3648
Strategic Planning
Lynne Lekakis
[email protected]
427-7386
At Large
George Broeckx 458-8144
Dennis Phayre 433-9454
Collective Management Team representative
Cindee Lolik
[email protected] 663-9962
(482-3312+ext.)
Operations and administrative
coordinator: Cindee Lolik
(x116)
Member coordinator: Nate Horwitz
(x104)
Outreach coordinator: Jessica Allen
(x120)
Education coordinator: Karisa Centanni (x113)
Finance manager: Alfred Bouchard
(x107)
Assistant finance manager: Jennifer Felitte
IT coordinator: Lexa Juhre
(x101)
Front end manager: David Jimenez
(x109)
Assistant front end manager: Katie Centanni
Grocery manager: Nancy Reich
(x119)
Grocery floor managers: David Aubé, Joshua
Frank, Joe Marra, Damian Masterson, Hakim
Steward, Nick Weber, Lee Wilson, Russell
Ziemba
Produce manager: Gayle Anderson
(x102)
Assistant produce manager: Jamie Felitte
Produce assistants: Lorilee Bird, Justin Birk,
Andrew Bon, Cassandra Creedy, Nick Ingold,
Steve Lamica, Amy Languish, Kelly Schroeder,
Karen Starr, Jesse Strock, Crystal Walker
Bulk manager: Bob Linn
(x106)
Assistant bulk manager: Leigh Nowicki
Bulk assistant: Thomas Gillespie
Cheese manager: Gustav Ericson
(x118)
Cheese assistants: Cheng-Hua Lee, Ken Runquist,
Jesse Strock
HaBA manager: Kathleen Boehning
(x122)
Senior assistant HaBA manager: Mitchell
Liberman
Second assistant HaBA manager: Lynne Sims
HaBA assistants: Neelima Baird, Wendi Gray,
Kevin Johnston, Jessica Oppenheimer, Susan
Wheeler
Meat manager: Chris Kemnah
Food service manager: Nicole Bailey
(x108)
Assistant food service manager: Laura Pederson
Cooks: Lori Doyle, Sue Ellen Lewanick, Carolyn
Matthei, David Nasner, Michael Natcharian,
Jess Oppenhemer, Jacob Savage
Night manager: Michael Ferrandino
Floor managers: Emily Collins, Debora Munson,
Erica Peters
Maintenance: Arielle Ellis, Trudy Ellis, Dick
Kavanaugh, Steve Kroeger
Shift managers: Elyse Bryan, Sonya Dewitt, Hoby
Ebert, Desiree Krueger, Jacob Savage
2
The Honest Weight Food Co-op (HWFC) is an organization owned and operated by its
members. Its main purposes are to supply high quality natural foods at low cost to both
members and non-members, and to bring people together through cooperative action.
Active HWFC members work three hours per month and receive a discount off
ticketed prices. Please see the Customer Service Desk for more information about
becoming a member.
Honest Weight is currently located at 484 Central Avenue in Albany, New York, a
half-block west of Partridge Street.
How to contact the Co-op…
Postal mail – Honest Weight Food Co-op, 484 Central Ave., Albany NY 12206.
Phone – 518-482-2667 (482-COOP). E-mail – [email protected]. Website – www.hwfc.com.
Kids are rollin’ in the dough
at the market!
On December 9, kids at the Troy Winter Farmers’ Market enjoyed making salt dough
ornaments with Honest Weight Food Co-op. The Co-op sponsors a Free children’s
activity once a month as part of our Community Outreach program. Please come by
the market and check out what we are up to! The winter market runs from 10 am–
2 pm every Saturday at the Uncle Sam Atrium, Troy.
January
February
March
April
13
10
10
14
Snow Shake Jars
Winter Bird Feeders
Paper Making
Seed Planting and Flower Pot Painting
Articles in the Coop Scoop are for informational purposes only and are not intended to
diagnose, advise and/or treat medical conditions. Contact your health practitioner.
Coop Scoop
NEWS AT A GLANCE, from page 1
Board-Governance Committee
Relations
The ad-hoc group working on relations
and clarification of the respective domains between the two groups reported
on their activities and asked for feedback.
The Board liked the concept of a standing
bylaws panel to be convened when
needed. There was discussion, though, of
whether the tentative plans are for too
big a group and whether this adds another level of bureaucracy to the Co-op.
There were many objections to another
of the group’s proposals, one for a Governance Council. It was felt that this was an
expansion of the committee’s current
functions, beyond what is indicated in
the bylaws. Particular concerns were
raised over proposal for this body to bypass the bylaws panel and to write the
agenda for membership meetings.
A member of Governance committee
will communicate these comments to the
committee. In response to his concerns
that the Board seemed to be objecting to
oversight, Board members disagreed and
affirmed that the oversight function of
the committee is necessary. Board members were invited to communicate individual concerns directly to the committee.
may be some confusion over who is determining the direction of the Co-op’s
educational projects and whether some
work in this area should be considered
member labor rather than committee
work. The education coordinator has
been attending the Nutrition and Education committee meetings, and the Board
asked that she and the committee chair
meet on these concerns and report back.
Education Efforts
Concerns
The Finance committee reported that after receiving the budget request from the
Nutrition and Education committee, they
became concerned over possible duplication of efforts. Specifically, that the committee and the education coordinator,
which is a staff position with its own budget line, may be developing very similar
projects. The Board felt that the various
projects were worthy and that dollar
amount on these is not an issue. There
Minutes
Minutes of all meetings are available at
the Co-op; minutes of the most recent
meeting are posted on the bulletin board.
They are also available on the Co-op’s
website, as password protected files. See
instructions on the website (www.hwfc.com) on obtaining a password (see Meetings section and go to Board Meetings).
Standing Rules
An updated draft of the Standing Rules
for Board Meetings was circulated. Board
members were asked to read these and
get back to the Board president with any
questions or concerns.
Policy Manual
Work on the policy manual has begun.
The Board was asked whether it should
include all Co-op policies or just those established by Board action. It was felt that
ultimately all policies should be included,
but it would be best to start with Board
policies. Initially, the policy manual will
be in hard copy form; eventually all policies should be available in electronic
form.
Executive Session
The Board met in executive session at the
end of the meeting.
Upcoming Meetings
Board meetings are scheduled for the following Tuesdays: January 23 and Febru-
Note: News at a Glance is a summary of the meetings of the HWFC Board of Directors.
January 2007
ary 27. Meetings begin at 5:30 pm in the
Co-op’s Community Room. Date, time
and location can change, however, so it is
recommended that anyone planning to
attend confirm these.
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Behind the
Scoop
Editor: Judy Trupin
489-6392
Production design: David Ford
489-6392
Calendar editor: Barbara Wilkinson
393-5653
Advertising rep: Christy Carton
674-5773
Distributors: Nancy Fisher, Doug O’Conner
Printer: The Printing Company
3
IT’S SOUP SEASON, from page 1
Because you can make soup out of
practically anything, it is also a great way
to partake of local, seasonal produce. After the riotous multi-veggie medleys of
the fall, move into winter’s quieter,
single-note meditations, such as butternut squash or sweet potato soup. A helpful cookbook for this approach is Nava
Atlas’s Vegetarian Soups for All Seasons.
Soup lends itself to quantity — it’s difficult to make a small batch! Soup improves with time, freezes and reheats easily. This saves time as well as money, and
is great for entertaining friends. Just
knowing there’s a pot of soup in the
fridge is reassuring, and allows time for
more playfulness with the side-dishes.
Sometimes I don’t even bother with that
— certain soups are truly a one-bowl
meal.
Experimenting with soups can offer a
gentle introduction to the bulk aisle. New
to using bulk ingredients? Try them out
one batch of soup at a time. I first overcame my own shyness by purchasing
some dried split peas. The beauty of lentils, peas and beans is that they create
their own stock, enhanced merely by
adding herbs and spices such as rosemary, oregano, cumin or curry. Keeping
staples like onions, carrots, garlic and potatoes on hand will provide the basis for
many soups.
Yes, I admit that by March, that extra
large mason jar of split peas no longer
stirs me with longing. But fall and winter
are prime soup seasons. As darkness
draws down and the temperature drops,
soup is an unbeatable comfort food. So,
get out your stones and nails and make
soup!
Here’s my desperation soup. When
you’re so hungry, rushed or in need of an
instant potluck offering that your canopener beckons, make this Posole:
Combine…
1 15-oz. can diced tomatoes
1 28-oz. can puréed or diced
tomatoes
1 16-oz. can chickpeas, drained
1 16-oz. can kidney or pinto beans
(drain or not, depending on how
thick you like your stew)
1 16-oz. can sweet corn, drained
1 16-oz. can white or yellow
hominy, drained
a pinch of oregano, a gurgle of olive
oil, and garlic powder or crushed
garlic to taste
Stir, heat and eat. For a non-veg
version, add chicken or sausage.
Happy slurping.
4
Healthy and Quick Winter Foods
by Loretta Gillen
Preparing foods that are economical, satisfying and healthy,
given the time constraints of modern life, can definitely be a
challenge. The most affordable and efficient way I know to
prepare winter meals is to make soups, stews, grain dishes,
quick breads and yeast breads ahead and freeze them in smaller
portions. An example of what I would make ahead and freeze in
smaller portions is brown rice, a homemade bean and
vegetable-based soup and several loaves of multi-grain bread. I
also make muffins and freeze them in tins and only take out as
many as I want at a time. It sounds like a lot of work, but it’s
actually much more efficient in the long run. Leftovers also
make nice breakfasts, lunches and snacks, especially when
you’re working or “on the go.”
The following are two of my favorite recipes that I adapted
from recipes that I have come across. Enjoy!
Sauerkraut Apple Cake
(You can also make muffins.)
2 cups flour (spelt, wheat, rice, white or a combination)
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1 tsp sea salt
½ tsp nutmeg
1 cup brown or raw sugar
3 eggs (or egg substitute)
1 cup chopped apples or applesauce
1 cup canola oil
16 oz. sauerkraut (rinsed and drained)
1 cup walnuts or pecans (optional)
½ cup raisins (optional)
Pre-heat oven to 325°. Whisk together flour, baking
powder, cinnamon, baking soda, salt, nutmeg. Set aside. In
another bowl, combine sugar, eggs and oil. Blend well. Stir
in sauerkraut, apple and nuts. Add dry ingredients. Stir until
just moistened. Pour into 9" x 13" pan. Bake 35 minutes or
until top springs back. Recipe inspired by an Amish recipe.
To advertise in the
Coop Scoop…
Prices for camera-ready ads are:
$20 for our smallest 1-column size;
$45 for ¼-page; $85 for ½-page;
$120 for a full page — with several
other sizes and prices in between.
Loretta’s Easy Miso Vegetable Soup
A versatile recipe that can be eaten for breakfast, lunch
dinner or a snack!
Water
Barley miso, any variety (one large scoop with wooden
spoon)
Organic tofu (3 of a brick, optional)
Fresh garlic, minced (6 cloves)
Fresh ginger, grated (to taste)
Black pepper (a couple of shakes)
Meatless chicken broth powder (2 TBS)
1 medium-size white onion or a few scallions
Celery, chopped (1 stalk plus leafs/tops)
Carrots (2, shredded)
Bean sprouts (a couple of handfuls)
Baby bok choy (1 or 2 stalks)
Mushrooms, sliced (any variety, optional)
Sea vegetables (I’ve used wakame; a small handful)
Sea salt or soy sauce (optional, to taste)
Take out a large stock pot with a lid that fits. Add all of
the above ingredients. Cover with water. Stir and bring
to a boil. Simmer on low heat for at least an hour. Add
more water to desired consistency.
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(518) 674-5773.
Coop Scoop
January 2007
5
What I Choose to Buy
by Mary Beth McCue,
#5 in a series of monthly articles from members of the HWFC Nutrition committee
Food shoppers need to know their sugars
in order to make an informed choice in
the aisles. Here’s some background on
fructose sweeteners.
What are they and how are they
made?
There are different types of fructose
sweeteners: “pure crystalline fructose”
derived from fruit, honey and vegetables;
“natural fructose” in fresh fruits and vegetables; and “high-fructose corn syrup”
produced in a lab.
Natural fructose is found in fruits, vegetables and honey. An apple contains an
average of 15–20 grams of sugar. The
majority is fructose. Each gram provides 4
calories and is a good nutritive carbohydrate source.
Pure crystalline fructose is a highly
sweet simple sugar that is 1.7 times
sweeter than sucrose (table sugar) and
2.3 times sweeter than glucose, which is
found in grapes, corn syrup and honey.
Crystalline fructose is purified and does
not contain appreciable amounts of other
components.
With a glycemic index (GI) of 20, crystalline fructose has the lowest GI of any
sugar. GI is a system for measuring the
rise in blood sugar triggered by eating
carbohydrates. A low GI food, 55 or less,
will cause a small rise in blood sugar and
does not negatively affect the blood.
High-fructose corn syrup is produced
from corn through a series of manufacturing steps so that, in the end, it is comprised of many elements in addition to
fructose. It actually contains 50–52% glucose, small amounts of maltose,
maltotriose and polydextrose, and only
42–45% fructose.
Introduced in the 1970s, high-fructose
corn syrup pervades our food supply —
breads, pickles, cereals, sodas, salad
dressings, spaghetti sauce, ketchup,
cookies, cakes, canned fruit and much
more. There are two reasons it is popular
with the food industry: It is
inexpensive, and it has a very
long shelf life. High-fructose
corn syrup now accounts for
at least 20% of total energy
intake
of
the
average
American. One 12 oz. soft
drink delivers approximately
6
Member Worker Profile
. . . and Why
All fructose
sweeteners are
not created
equal!
40 grams of high-fructose corn syrup.
How do these sweeteners affect
the body?
High-fructose corn syrup: Research has
shown a direct correlation between high
levels of dietary high-fructose corn syrup
and the prevalence of metabolic changes.
Because it is so pervasive in processed
foods, a high intake of this sweetener is
relatively common today.
The problem with high-fructose corn
syrup is that our bodies do not metabolize it appropriately, since it does not
stimulate the pancreas to release insulin.
Without the release of insulin, the body
does not use the glucose as energy. Consequently, high-fructose corn syrup is
much more easily stored as fat. Many
studies have linked high-fructose corn
syrup to obesity, diabetes and even cirrhosis of the liver.
Another problem with high-fructose
corn syrup is that an increase of corn and
corn byproducts in our diet is contributing to an increase in corn intolerance or
allergies. This condition results from
gastro-intestinal distress or is a contributor to creating it. What’s more, many of
these corn products, including high-fructose corn syrup, are derived from genetically modified corn.
Fructose: Whether eaten as the main
sweetener in honey, fruits and veg-
etables, or used as a simple sugar sweetener, fructose is well absorbed and typically does not cause GI distress, even at
high levels. One reason for this is that a
sweetener that is closest to a whole food
source is more efficiently metabolized
and utilized by the body.
Fructose is absorbed by the body
through a facilitated transport process,
which leads to a slower and decreased
level of absorption than glucose. Unlike
glucose, which is transported directly into
the bloodstream after digestion, fructose
is converted into glycogen in the liver,
where it is stored and used for energy at a
later time.
And, unlike glucose, fructose does not
increase blood sugar after normal levels
of consumption. Studies have shown that
blood glucose and insulin levels increase
when patients with type 2 diabetes consume high-fructose corn syrup, but not
when they have equivalent caloric
amounts of pure fructose. In fact, because
pure, crystalline fructose results in lower
blood glucose levels after ingestion, it has
long been considered the preferred
sweetener for individuals with diabetes
and other insulin-related problems.
Research demonstrates that moderate
levels of fructose — when substituted for
sucrose and glucose in a low-GI diet —
can improve insulin sensitivity and glycemic control in both healthy and diabetic
individuals.
In summary, fructose in nature or in a
purified fructose form, used as a sweetener, is better for our bodies than products containing high-fructose corn syrup.
Since many factors can influence blood
sugar and insulin responses, the best
course of action for individuals sensitive
to sugars is to choose products like fructose that have been tested and shown to
have a low GI response.
When it comes to fructose, it’s important to stop and read the ingredients.
Choose to buy after you know why.*
*NOTE: Sources appear at the end of this special web edition.
Dennis Phayre was elected to the Honest Weight Board in April
2006. Many members, like me, may have known or recognized
Dennis as the owner of the Lark Street vegetarian restaurant,\
Shades of Green. As I prepared to interview Dennis, I anticipated
that he would talk about how his involvement with Honest
Weight stemmed from his work with Shades of Green. In fact, his
association with the Co-op goes back much further and is much
deeper than I expected. In the course of the conversation, I began to think that perhaps most of Dennis’s life experiences had
been pointing him toward becoming an Honest Weight Board
member.
Dennis joined the Co-op about 20 years ago when he moved
to Albany to attend the University at Albany, SUNY. He was at
first a shopper in the Quail Street store, but he already had had
cooperative experience as one of the original members of the
student-run co-op on the UA campus. Dennis remembered that
walking into the co-op was a powerful education about the options available for food and health. After graduating from the
university, Dennis joined Honest Weight, working first as a
cleaner in the Quail Street store.
Dennis studied anthropology and spent a summer in Mexico
and a semester in Costa Rica as part of his studies. Among the
things he experienced there were eating patterns based on lessprocessed foods — diets that were closer to the land. Dennis
focused his studies on food ways and alternative healing systems,
as he wanted to understand what other cultures’ healing approaches had to offer.
Honest Weight has played an important part in this search, but
it also played an important role in another part of his life. Dennis
met his wife Nieves while shopping at Honest Weight! Dennis
and Nieves have two children — Lucas, 10 and Isabella, 7 — who
can often be seen with them at Honest Weight events.
After college Dennis, his brother-in-law and Nieves opened a
juice bar on Lark Street. That small juice bar eventually became
the restaurant Shades of Green. Dennis said that, through
Shades of Green, he began to increase his understanding of the
relationship of food to culture and to the health of the planet. He
noted that in running Shades of Green he thought not just about
feeding people, but about how the food he bought and served
affects the environment, and the lives of the people who grew
and produced the food.
Since closing Shades of Green in 2005, Dennis has had more
time to devote to the Co-op and decided to run for the Board of
Directors last spring. He continues to apply his passion for the
“politics of food” to his work with Honest Weight. Dennis thinks
Mary Beth McCue is a certified
and licensed dietician and
nutritionist, who practices
Integrative Nutrition and a
member of the HWFC Nutrition
Education Committee. Her bio is
at www.sipn.info/mccue.htm
Coop Scoop
January 2007
by Deborah Trupin
Dennis
Phayre
a great deal about how to integrate economics, eating habits
and collective participation in constructing communities. Right
now, the focus of his thinking is on Honest Weight. Dennis remembers what a powerful educational experience it was when
he first walked into the Co-op. He wants to help the Co-op to
continue to be that experience for others.
Dennis believes in the mission of Honest Weight, as expressed
in the mission statement and core values. He said that part of the
challenge for Honest Weight is to build an integrated model in
which all aspects of the Co-op, including how and where we
obtain our goods, our employment practices and what social
programs we support reflect the mission and values. Looking to
the future, Dennis said that Honest Weight needs to clarify the
vision of what we want to become and noted that he is looking
forward to working on the next phase of developing this vision,
which should begin at a retreat this winter. He does not think
that size is the most important factor in the future of Co-op.
Noting that several new co-ops are beginning in the area, Dennis
said that it is important to forge links with these co-ops.
Finally, Dennis said that he is finding that being on the Honest
Weight Board is an incredibly rich experience. His work on the
Board is giving him the opportunity to apply what he has learned
about values and community, as well as the opportunity to
deepen his understanding of these values and share them with
others. He regards being on the Board as a big responsibility, as
he sees himself as helping to be a guiding force within the community. Dennis thinks it is a great moment to be involved with
Honest Weight.
7
Oatmeal…
by Lisa Vine
Does the mention of oatmeal conjure images of a mother, in a
cozy kitchen cajoling her children to eat the breakfast oatmeal:
“It’ll stick to your ribs?” Why would I want to eat something that
would stick to my ribs? It isn’t a terribly attractive image —
clomping off to school with blobs of gummy oatmeal stuck to
my body.
Nonetheless, Mom was right, figuratively. Those little gooey
flakes of oatmeal, made from the seeds of the oat plant (avena
sativa), have the potential to help us for some time: They contain
valuable nutrients; protein, soluble fiber, which is responsible for
the gumminess; and gamma linoleic acid (GLA.)
Because it is soft, the nutritious outer covering of bran around
the endosperm does not have to be removed. Whole grain oats
contain seven B vitamins, vitamin E, and minerals such as iron
and calcium. The hull-less oat kernel — the groat — has the
highest protein content of any cereal. One ounce of oats has
twice the protein of wheat or corn flakes. One cup of cooked
whole grain oatmeal provides about 13% of one’s daily requirement of protein.
The protein in oats differs from the protein found in other
cereals. Oat is the only cereal to contain a legume-like protein
called globulin, which is nearly equivalent in quality to soy protein. Other grains have a prolamine protein more commonly
known as gluten. The absence of gluten in oats means that oat
flour, however nutritious it is, cannot be used alone for yeast
bread.
The most newsworthy benefits of oats, are the soluble fiber
and the GLA — a fatty acid that helps lower cholesterol levels in
the body.
So far, so good. But how do we bring oats out of the breakfast
menu, or are we all eating many daily bowls of oatmeal? Fortunately, oats are available at the Co-op in a variety of forms, including the most familiar rolled oats, but also other variations. In
Bulk you can find quick oats, rolled oats, thick rolled oats, organic rolled oats, organic thick rolled oats, whole oats (groats),
steel cut oats and oat flour.
A week before writing this article, I overheard a conversation in
the Bulk aisle between two women: one extolled the virtues of a
risotto recipe that used steel cut oats instead of rice. I should
have pulled her aside. (And don’t forget dessert: My husband’s
idea of eating healthy is to have oatmeal cookies instead of
8
Not just your breakfast
cereal anymore
brownies.) I recommend steel cut oats cooked with dill or caraway seeds as a rice alternative.
Basic Cooking Instructions
Rolled oats: Bring 2 cups of water to a boil; add 1 cup of rolled oats; simmer for 5 minutes.
Whole oats (Groats): Bring 2 cups of water to a boil; add 1 cup of oat groats. Lower heat and simmer for 45 minutes.
Steel cut oats: Bring to a boil 3 cups of water and 1 cup of steel cut oats. Boil for 5 minutes, then turn off the heat. Cover the pan and
let them sit another 10 minutes. (www.karenskitchen.com)
Oatmeal Bread
Oatmeal Pancakes
(from Deborah Madison, Vegetarian
Cooking for Everyone)
Summary of Oats
Rolled Oats: Steamed groats (the whole grain of the oat,
outer hard husk removed, and then steamed to prevent
them from going rancid) that are then flattened… to varying thicknesses. Cooking times vary, according to the thickness of the flakes.
Whole Oats (Groats)
Steel Cut Oats: Groats (the whole grain of the oat, outer
hard husk removed, and then toasted) cut into two or three
pieces; these take longer to cook than rolled oats.
Oat Flour: This is a good addition to gluten-containing flours
such as wheat; substitute one part oat flour for every five
parts of wheat flour when making a yeast bread.
1½ cup rolled oats (you can use
steel cut oats, but they need to
soak longer—overnight)
2 cups buttermilk
2 eggs
2 TBS maple syrup
¼ cup vegetable oil
½ tsp salt
½ cup flour
¼ tsp nutmeg
½ tsp baking soda
References
Deborah Madison, Vegetarian Cooking for Everyone; “Oats,”
World Book Encyclopedia; www.karenskitchen.com;
en.wikipeida.org; www.hgca.com; www.bbc.co.uk/food/
recipes/mostof_oats.shtml
Stir the oats and buttermilk together
and let sit for 20 minutes, if you’re
using rolled oats; steel cut oats need
to sit overnight. Meanwhile, heat the
griddle and beat the eggs with the
maple sugar and oil. After 20 minutes,
if you’re using rolled oats, stir in the
oats and buttermilk mixture. Combine
the dry ingredients and add them to
the oat mixture as well. Drop ¼ cup
batter onto the hot griddle and cook
over a medium-low heat. This batter
has a lot of moisture and needs to
cook slowly.
These are good also with berries mixed
into the batter, or added on the side.
YOGA:
Kripalu • Ashtanga
Prenatal • Gentle
Nia Dance ~
Kuumba live Drum & Tango
In the heart of downtown Albany
(easy walk from Center Square)
4 Central Ave at Lark St., Albany
463-5145 • www.nia-yoga.com
New online schedule and registration
Coop Scoop
January 2007
(from Judith and Evan Jones, Knead It,
Punch It, Bake It! The Ultimate Breadmaking Book for Parents and Kids)
2 cups rolled oats
3 cups boiling water
4 TBS butter
¼ cup nonfat dry milk
¼ cup molasses or maple syrup
2 tsp salt
2 TBS active dry yeast
½ cup warm water
2 cups whole wheat flour
2½–3½ cups white flour
q cup raisins
Put the oats into a large mixing
bowl and pour the boiling water
over them. Stir in the butter, dry
milk, molasses or syrup, and salt. Let
stand until cool. Dissolve the yeast in
the warm water. Add this to the
cooled oatmeal mixture. Stir in the
whole wheat flour and about 2 cups
of the white flour until the dough
becomes difficult to stir.
Turn the dough out onto a floured
surface and gradually add white
flour while kneading. Sprinkle the
raisins over the dough and knead
them in evenly. Place the dough into
a greased bowl; cover the dough
and let it rise in a warm place until
the dough doubles in size (1½
hours). After the dough has doubled
in size, punch it down and form it
into two loaf shapes. Place them into
greased loaf pans. Cover and let rise
a second time for 45 minutes. Bake
in a pre-heated oven for 45 minutes.
9
HONEST WEIGHT FOOD C O-OP
January Calendar
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1/2 HWFC HEALTH & WELLNESS SERIES: “Get
Your Knives Sharpened!” Let Vince Manti
hone your knives while you shop. Due to
the overwhelming popularity of this service, please bring in no more than five
knives at a time. (No serrated blades,
please!) 5–7 pm. For more info, call 4822667.
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1/4,18 HWFC HEALTH & WELLNESS SERIES:
“Reiki,” with Erica Sparrow. 9 am–12 pm in
the Coop Community Room. For more
info, call 482-2667.
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1/7,21 HWFC HEALTH & WELLNESS SERIES: “Jin
Shin Jyutsu,” with Ryu Yoshida. 10 am–
1 pm. 30-min. sessions in the Coop Community Room. For more info, call
482-2667.
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1/8,15 HWFC HEALTH & WELLNESS SERIES: “Free
Health Histories,” with Kate Fritz. 11 am–
2 pm. 45-min. sessions in the Coop Community Room. For more info, call
482-2667.
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1/10 HWFC HEALTH & WELLNESS SERIES: “Aspects of Ownership,” with Peter Knechtel.
6:30–7:30 pm in the Coop Community
Room. Six-step process of homeownership.
More info: yourownhome.org.
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1/11 GRUB GROUP. Film/book discussion
hosted by the HWFC Nutrition committee.
6:30–8 pm in the Coop Community Room.
Info: Louise Johnson, 234-1942.
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1/12,19,26 HWFC HEALTH & WELLNESS SERIES:
“Free Chair Massage,” with Paul Jensen. 2–
5 pm. 10-min. sessions in the Coop Community Room. For more info, call
482-2667.
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1/13 HWFC HEALTH & WELLNESS SERIES: “The
Ancient Art of Hot Stone Therapy,” with
Debbie Vigneri. 2–5 pm. 10-min. sessions
in the Coop Community Room. For more
info, call 482-2667.
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1/14,28 HWFC HEALTH & WELLNESS SERIES:
“Reiki,” with Raven. 1–6 pm in the Coop
Community Room. For more info, call 4822667.
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1/16 HWFC HEALTH & WELLNESS SERIES: “Mantra Based Meditation,” with Beth Netter.
6:30–7:30 pm in the Coop Community
Room. More info, call 482-2667 or cihh.net.
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1/17 HWFC HEALTH & WELLNESS SERIES: “The
No Diet, Diet,” with Paul Jensen, Jr. 7–8 pm
in the Coop Community Room. For more
info, call 482-2667.
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1/21 HWFC ANNUAL BUDGET MEETING.
Sunday, 5 pm. Sage/Albany Campus Center, Academy Rd.
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1/23 HWFC BOARD OF DIRECTORS. 5:30–
7:30 pm, in Coop Community Room. All
members welcome. Confirm date, time, location with the Coop: 482-2667.
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1/24 HWFC HEALTH & WELLNESS SERIES: “Natural, Effective Pain Relief,” with Paul Jensen,
Jr.. 7–8 pm. Learn about St. John Neuromuscular Therapy. In the Coop Community
Room. For more info, call 482-2667.
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1/24 LET’S TALK ABOUT BIRTH! “Normal
Birth: Why it’s so Hard to Find.” BirthNet Discussion Series. 7 pm at Colonie Town Library,
629 Albany Shaker Rd., Loudonville. Info:
482-2504, [email protected], birthnewyork.org/birthnet.
1/26 8th STEP CONTRADANCES. 8 pm at Albany Hiberian Hall, 375 Ontario St. Instruction at 7:45 pm. $10 admission. Info:
489-9066 or [email protected].
1/30 FAMILY LIFE CENTER. “Strong Women
Care for Their Bodies,” with Betsy
Mercogliano. 7:30 pm. More info, [email protected]. FLC.
ONGOING EVENTS
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CAPITAL DISTRICT MULTIPLE CHEMICAL SENSITIVITY & ENVIRONMENTAL ILLNESS Support Group. 4th Monday, 7 pm. Coping with
environmental, chemical and occupational
illnesses. At Bountiful Bread, Stuyvesant
Plaza, Guilderland. Info: Terry, 785-1117; or
Donna, 372-8783.
GAY MEN’S A.A. 7:30 pm. CDGLCC
G/L/B ADULT MEN’S Support Group. 7 pm.
CDGLCC
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HWFC HEALTH & WELLNESS SERIES: “Chair Massage,” with Jack Allison. 3–6 pm. 10-min.
sessions in the Coop Community Room. For
more info, call 482-2667.
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HWFC HEALTH & WELLNESS SERIES: “Free Health
Histories,” with Kate Fritz. 11 am–2 pm.
45-min. consultations in the Co-op Community Room. For more info, call 4822667.
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Capital District Community Gardens
40 River St., Troy • 247-8685
CDGLCC Capital District Gay & Lesbian
Community Council
322 Hudson Ave., Albany • 462-6138
ES
The Eighth Step
Various locations • Info: 434-1703
FLC
Family Life Center
20 Elm St., Albany • 465-0241/449-5759
MCCD Mothers Center of the Capital District
715 Morris St., Albany • 475-1897
RFFP
Regional Food & Farm Project
295 Eighth St., Troy • 271-0744
WB
Women’s Building
79-81 Central Ave., Albany • 465-1597
☺ For children & families
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We welcome submissions to the calendar.
To have an event listed, call or send information by the 10 th of the month to: Barbara
Wilkinson, 4213 Court Royale #8, Schenectady
NY 12304 (518-393-5653); e-mail: [email protected].
To list an event in the Peace Community Calendar published by the Social Justice Center of Albany, call Rezsin Adams at 462-0891.
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WEDNESDAYS
GENTLE YOGA. 9–10:15 am at the Yoga Loft,
540 Delaware Ave., Albany. Contact Mary
Sloan, 459-8216.
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HWFC HEALTH & WELLNESS SERIES: “Healing Arts
Center,” with Rene Netter and Nitya Jess
Oppenheimer. 1–3:30 pm. 10-min. consultations outside the Coop Community
Room. For more info, call 482-2667.
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HWFC HEALTH & WELLNESS SERIES: “Chair Massage,” with Glenn LaPorte. 11 am–2 pm.
15 min. sessions in the Co-op Community
Room. For more info, call 482-2667.
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HWFC HEALTH & WELLNESS SERIES: “Free Chair
Massage,” with Ed Thomas. 2–5 pm in the
Co-op Community Room. For more info,
call 482-2667.
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INFERTILITY SUPPORT GROUP. 3rd Tuesday.
7:15 pm–8:45 pm at Belleview Women’s
Hospital, Schenectady. For more info: 3469410.
LESBIAN & BISEXUAL SUPPORT GROUP. 7 pm.
CDGLCC
TRANSMISSION MEDITATION Group. 7:45 pm.
Info: 765-4079.
Coop Scoop
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☺ HWFC HEALTH & WELLNESS SERIES: “Math Tu-
TUESDAYS
ALBANY FOLK DANCERS. 7:45–9:44pm. Instruction provided, beginners welcome. No
partners needed. Albany Jewish Community
Center, 340 Whitehall Rd. $4. Info: 4897996, or online at [email protected].
BUDDHIST LECTURE & MEDITATION. Every
Tuesday, 6 pm. 727 Madison Ave., Albany.
Please call 392-7963 for more info.
CAPITAL TOASTMASTERS. Communication,
public speaking, leadership training. 2nd &
4th Tuesdays. 6 pm. Center for the Disabled,
314 S. Manning Blvd., Rm.511, Albany. Info:
Stephanie Jubic, 852-6733.
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THURSDAYS
CDCG
VIPASSANA BUDDHIST PRACTICE GROUP (Insight Meditation). 7:30 pm in Colonie. For
experienced and beginning meditators. Free.
Info: 438-9102 or email [email protected].
☺ YOGA FOR KIDS. 5 pm at Lunar Mist Healing Arts, 307 Hamilton St., Albany. Ages 4–7.
More info: Jen Winders, 456-1417.
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MONDAYS
1/16 FAMILY LIFE CENTER. “Support During
the
Childbearing
Year,”
with
Betsy
Mercogliano. 7:30 pm. More info: [email protected]. FLC
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1/23 FAMILY LIFE CENTER. “Challenges During Birth,” with Betsy Mercogliano. 7:30 pm.
More info, [email protected]. FLC.
1/9 FAMILY LIFE CENTER. “Bodies and Birth,”
with Betsy Mercogliano. 7:30 pm. Movement and the physiology of pregnancy and
birth. More info: [email protected]. FLC
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1/20,27 HWFC HEALTH & WELLNESS SERIES: “Energy Tracking Sessions,” with Ruth Ann
Smalley. 2–4 pm in the Coop Community
Room. For more info, call 482-2667.
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1/20 HWFC HEALTH & WELLNESS SERIES: “Living
Foods, Raw Lifestyle: Internal Awareness,”
with Karen Segretto. 4:30–6:30 pm in the
Coop Community Room. For more info,
call 482-2667.
KEY TO LISTINGS
There is a charge for all calendar listings of
classes and workshops for which the fee is
more than $5. HWFC members receive one
4-line listing free of charge. The charge for
all other listings for fee-based classes and
workshops is $3.00 for the first four lines
(approx. 25 words), and $0.75 for each additional line.
ALL ADS MUST BE PRE-PAID (make checks
payable to HWFC, not Coop Scoop). Send
payment with your listing to: Coop Scoop
Calendar, Barbara Wilkinson, 4213 Court
Royale #8, Schenectady NY 12304 (518393-5653); e-mail: [email protected].
Calendar listings will be accepted for publication based on appropriateness and general
interest to the Co-op community.
1/18 ADHD (Attention Deficit and Hyperactivity Disorder). Health lecture by Dr. Stram
and staff. 7:30 pm, Center for Integrative
Health and Healing, 388 Kenwood Ave.,
Delmar. Registration recommended. Info:
689-2244 or cihh.net.
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P OLICY FOR
C ALENDAR L ISTINGS
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toring: Drop in Sessions, no appointment
needed,” with PJ de Barros, Lindsey
Chadwick, Patrick Cade. 2–5:30 pm. 40min. sessions in the Community Room. For
more info, call 482-2667.
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☺ HWFC
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HEALTH & WELLNESS SERIES: “Natural
Family Support Group,” with Sarah KerlowMyers. 10 am–12 pm in the Co-op Community Room. Children’s story time
following group discussion. For more info,
call 482-2667.
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FRIDAYS
BIRTHNET. 2nd Friday. 9:30 am. 17 Wilbur St.,
Albany. Info: Carolyn, 482-2504; or Maureen, 465-5087.
8th STEP CONTRADANCES. Most 2nd & 5TH
Fridays, 8 pm at Albany Hiberian Hall,
375 Ontario St. Instruction at 7:45 pm. $10
admission. Info: call 489-9066 or [email protected].
G/L/B/T YOUTH SUPPORT GROUP. 7 pm. Ages
13–18. CDGLCC
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☺ HWFC HEALTH & WELLNESS SERIES: “Math Tu-
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KARUNA TENDAI DHARMA Center. Every Wednesday. 6 pm. Buddhist lectures and meditation, followed by potluck dinner. Call
392-7963 for more info.
MEDITATION. 7–8 pm. Center for Natural
Wellness in the 20 Mall, 2080 Western Ave.,
Guilderland. All are welcome; donations appreciated. To register: 869-2046.
MEDITATION. with Healing Practitioner Beth
Netter MD. Introduction for beginners, practice for experienced. 7:30–8:30 pm, Center
for Integrative Health and Healing,
388 Kenwood Ave., Delmar. Info, 689-2244.
SANT MAT MEDITATION. Every Wednesday,
7 pm. Learn about meditation on inner light
and sound. Also come for a vegetarian dinner. Free. Call 758-1906 for directions.
☺ SARATOGA FARMERS’ MARKET. 3–6 pm.
High Rock Park, High Rock Ave., Saratoga
Springs. Locally grown produce, pastureraised meat, free-range/pasture-raised eggs,
local raw honey, baked goods, homemade
soaps, on-site masseuse, live music and
more! Info: 893-2669 or [email protected].
January 2007
BUDDHIST TALK AND MEDITATION. With Buddhist nun
Kelsang Kalden. 7:30 pm at
Compassion Buddhist Center,
1123 Rt. 9, Latham. $10 per class. More info:
817-2184 or compassionbuddhistcenter.org.
FARM & FOOD RADIO SHOW. 4th Thursday on
WRPI-91.5FM, 8–9 am. Info: Regional Farm &
Food Project, 426-9331.
G/L/B/T YOUNG ADULT Support Group. Ages
18–25. 7 pm. CDGLCC
IN THE SPIRIT Radio Show. Interviews and music. WRPI-91.5FM, 2–4 pm. Info: 393-9979.
LUNG CANCER ALLIANCE. Advocacy group
meeting on 2nd Thursdays, 10 am, at the
American Cancer Society, 260 Osborne
Road, Loudonville (next to McDonalds). For
info, call 482-3142.
MEDITATION. Open to everyone in need of a
quiet and sacred space in life. 5:45–6:45 pm.
St. Paul’s Episcopal Church, State & 3rd Sts.,
Troy. Free and all are welcome. Info: 2732106.
MOTHER TO MOTHER. 2nd and 4th Thursdays.
Info: Maureen, 465-5087. FLC
SITTING MEDITATION. Shambhala Meditation
Group, 7–8 pm. Campus Arts Building, 3rd
flr., Academy of the Holy Names, New Scotland Ave., Albany. Free. Info: 439-7618
or www.shambhala.org/center/albany.
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toring: Drop in Sessions, no appointment
needed,” with PJ de Barros, Lindsey
Chadwick & Patrick Cade. 5–8 pm. 40-min.
sessions in the Coop Community Room. For
more info, call 482-2667.
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☺ TROY WINTER FARMERS’ MARKET. 10 am–
2 pm, Uncle Sam Atrium, Broadway (betw.
3rd & 4th Sts.). More info: 321-5749 or www.troymarket.org.
SUNDAYS
BUDDHIST TALK AND MEDITATION. With
Buddhist nun Kelsang Kalden. 11 am at
Compassion Buddhist Center, 1123 Rt.9,
Latham. $10 per class. More info: 817-2184
or compassionbuddhistcenter.org.
☺ ALBANY FRIENDS MEETING (Quakers).
Worship without liturgy, 11 am. 727 Madison Ave., Albany. Refreshments and conversation at 12:15. 436-8812.
☺ FIRST UNITARIAN UNIVERSALIST SOCIETY.
Sunday services, 9 and 10:30 am. 405 Washington Ave., Albany. Social hour between
services at 10 am. 463-7135.
GAY & LESBIAN AA. 7:30 pm. CDGLCC
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HWFC HEALTH & WELLNESS SERIES: “Reiki with
Raven.” 1–6 pm in the Co-op Community
Room. Traditional-form chi Kung (Qi
Gong). For more info, call 482-2667.
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SANT MAT MEDITATION. Every Sunday,
9:30 am. Learn about meditation on inner
light and sound. Followed by vegetarian
lunch. Free. Call 758-1906 for directions.
SUNDAY CELEBRATIONS. Center for Creative
Life, Church of Religious Science. 11 am.
1237 Central Ave., Colonie. Social time follows the celebration. 446-1020, or www.CenterForCreativeLife.org.
SUNDAY GATHERINGS. We come together to
honor our relationship to self, neighbor and
God. 10:30–11:30 pm. Coffee and tea follow. Still Point Interfaith Retreat Center, 20
Still Point Rd., Mechanicville. Info: 587-4967
or [email protected].
OTHER EVENTS
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MID-DAY GUIDED MEDITATION. 12:30–
1:30 pm, with Buddhist nun Kelsang Kalden.
Compassion Buddhist Center, 1123 Rt. 9,
Latham. Free and all are welcome. Info: 7860670, or www.compassionbuddhistcenter.org.
☺ MOTHER’S CENTER of the Capital District.
Whole-family activities and outings, parent/
tot classes and a network of parents for support and socializing. Open drop-in hours:
9:30 am–12 noon. 475-1897. MCCD
TRI-CITY FOLK DANCERS. Schenectady YWCA,
44 Washington Ave. 8:30–11 pm. Instruction. 482-5006.
SATURDAYS
OLD SONGS CONTRA DANCE. 1st Saturdays
(October–May), 8–11 pm at Old Songs Community Arts Center, 37 S. Main St.,
Voorheesville. Instruction at 7:30. Covered
dish supper at 6:30, $10. Info: 765-2815.
☺ SARATOGA FARMERS’ MARKET. 9 am–
1 pm. High Rock Park, Saratoga Springs (see
Wednesdays). Info: 893-2669 or [email protected].
FREE BOOK TALKS by Buddhist nun, Kelsang
Kalden, at bookstores throughout the Capital
Region. For details: 817-2184.
HELP WANTED. Yoga Instructors for a rapidly
growing studio in Guilderland Center. Currently seeking Vinyasa/flow, Pi/Yo and pilates
instructors. Must be able to start in January.
Paid per class, must have insurance. Contact
[email protected] or call 861-5714.
HERBAL MEDICINE, SPIRIT HEALING, WILD
FOOD and WISE WOMEN. Free moonlodges,
exciting classes, work weekends and empowering events. Visit www.susunweed.com or
write PO Box 64, Woodstock NY 12498. PD4
LUNAR MIST HEALING ARTS. Space rented
hourly for healing arts practitioners and poets. 307 Hamilton St., Albany. Free parking.
More info: Constance Morgan, 426-1402.
☺ MISS PEGGY’S MUSIC ROOM. Fall session
begins week of September 18. Private piano
or voice lessons, age 6–adult; group piano
lessons, ages 4–6; parent/child classes, ages
6 mos.–3. Info: 458-2927.
11
The Joy of the Bulk Aisle
A number of new items can be found in
the bulk aisle. Organic Triple C Trail Mix
(Tierra Farm) contains dry roasted/salted
cashew pieces, dried cranberries and
chocolate chips. Organic Tropical Fruit
Mix from the same company is a mix of
unsulphured dried mango, papaya,
banana and pineapple. Crimini, Porcini,
Maitake, Shiitake, Oyster and Chanterelle
mushrooms are brought together in the
Organic Dried Mushroom Medley. From
Champlain Valley Milling comes
Mt. Marcy White Bread Flour (organic),
while Biodynamic brings us Brown
Jasmine Rice. Also in Bulk, look for
organic sunflower seed butter; wild rice
vegetable soup mix; chana dal; and coldpressed, partially refined grapeseed oil.
HaBA: Back by Popular Demand…
Bay Rum Shaving Soap from Burt’s Bees
is back by popular demand. Bach Flower
Remedies brings us Rescue Sleep Natural
Sleep Aid, a “non-habit forming … fastacting spray” available in regular or trial
sizes. Cold-Pressed Oil of Cranberry is a
dietary supplement from Solaray.
Preserve/Recycline now offers a triple
blade razor, made from 100% recycled
plastics (“with at least 65% Stonyfield
New on the
Shelf
by C. Morse
Farm yogurt cups”). The Ultimate Life
offers The Ultimate Meal (mix in a
blender with water and fruit); please see
container for the product’s very detailed
nutritional information. Last but certainly
not least, Tulsi Tea by Organic India is
praised by HaBA staffers as delivering the
goods: It’s sold as a “stress relieving and
energizing” tea, made with the esteemed
Holy Basil.
Artesian Water and Other Grocery
Newcomers
New from Norway: Voss Artesian Water,
sparkling or non-carbonated (“still,” they
call it) is bottled in tall, slim glass
containers (one pictures a nice vase as a
use…). In soups, look for vegetable broth
from Imagine Foods: it’s organic and
low sodium (120 mg per serving). “Just
add water” soup-in-a-cup is brought to
us by Fantastic Foods: its Classic French
Onion includes a crouton packet. Pacific
Foods adds Hazelnut Non-Dairy Beverage
to its line — it’s lactose free, gluten free
and cholesterol free. Once Again
introduces Organic Peanut Butter (“no
stirring needed”) made with peanuts,
palm oil, sugar and salt. Organic Pasta
Sauce by Seeds of Change appears to
offer some new varieties, including
Arrabiatta (“the angry sauce”), Fire
Roasted Tomato & Garlic, and Porcini
Mushroom. Newman’s Own Organics
brings us Pretzel Nuggets (“on the road
food — no crumbs, no mess”) and Hot
Cinnamon Mints which, interestingly,
contain no cinnamon. Toasted Oat Bran
Cereal from Mother’s is “low in fat and a
good source of fiber.” This product is
“one of over 100 smart choices made
easy from PepsiCo.” Elder Blossom Jelly is
from France, while Nan’s Cocina
(“Granny’s Kitchen”) Traditional Tortilla
Chips (no trans fat, non-GMO) are made
in Virginia.
Specialty Foods & Cheeses
Finger Lakes Farmstead Cheese
Company’s Bronson Hill Cheesery (just
outside Ithaca) produces “premium
quality European-style farmstead
cheeses.” We carry their Schuyler and Red
Meck varieties (the first is in the Gouda
tradition, the second is Muenster style).
Winner of the 2005 Gold and Bronze
“Great Taste Awards,” Mymouné is a
Lebanese “family business whose goal is
to keep our culinary tradition alive.” The
Co-op carries their Rose Petal Preserves,
Rose Syrup, and Pomegranate Molasses.
And from Blanxart (Spain), welcome the
Turron Chocolate Bar — “a double bar of
chocolate insanity: one with coffee, the
other with pine nuts.”
12
Coop Scoop
January 2007
13
It’s All Connected for Me
at the Co-op!
by Loretta Gillen
We all wear many hats. Mine include wife,
mother, Godmother, daughter, aunt, civil
servant, yogini and friend. I am also affiliated with various organizations and groups
which all connect to my spirituality, creativity and strife for fun, happiness and
wellness. The Honest Weight Food Co-Op
has been a thread that binds a lot of my
lifestyle choices and personal interests and
goals. Its wonderful products definitely
quench my hunger as a “foodie” attempting to provide healthy meals for myself and
for my family, and the opportunities for
both socialization and educational experiences at the Co-op are many.
We all know that eating a healthy diet
contributes to overall good health and wellbeing. The Co-op has fulfilled my quest as a
frugal chef always on the lookout for new
cooking and baking methods and ideas and
has enabled me to purchase products to
prepare food healthfully, tastefully and economically. The wide array of quality, organic and local products is truly amazing,
and I don’t think there is anywhere else in
the area that beats the selection and prices.
It’s fun to chat with the customers about
what they plan on preparing with their assortment of food treasures at the checkout
while I get more ideas on what to look for
and “concoct” as well.
I frequent the bulk aisle which contains an
abundance of ingredients for cooking and
baking, and it’s nice to be able to buy as
much or little as you need when shopping in
bulk. Recently, I became interested in
macrobiotic cooking and have found all of the
products I have been looking for at the Co-op.
I must add that staff are always helpful and
willing to take time out of their busy days to
assist with finding or ordering products.
The Co-op has not only satisfied my di-
etary needs but some of my social and educational needs. The workshops that I have attended have all been wonderful and connected to my interests. In particular, I have
enjoyed some of the food preparation
classes. The one that comes to my mind that
was unique is the one on home lactic acid
fermentation of vegetables presented by
Louise Frazier of the Nutrition and Education
committee. It was a hands-on session that
led us through the step-by-step preparation
of a dish made with carrots, onions and cabbage. We even shopped for the ingredients
before the class and were given an opportunity to purchase an instructional guide for a
nominal fee. (The class was free of charge.)
The benefits of eating fermented vegetables
was also discussed. Preparing your own vegetables in this manner is yet another way to
eat healthfully and economically while making large portions for long-term enjoyment.
There is always an abundance of information available at the store and in the monthly
newsletter on a wide range of activities going on at the Co-op and in the community.
The bulletin board also posts activities, signup sheets for events, job postings, etc. I look
forward to reading the Coop Scoop, as it contains information and articles on products,
health-related topics and numerous events
and services provided in the community. It
also keeps us updated on happenings at the
Co-op on an organizational level.
I recently became a member of the Nutrition and Education committee and am
learning about topics of interest to all of us
who are concerned about health, the environment and what’s happening on a global
and community level as it relates to the
food we grow, buy and consume. I am impressed by the committee’s involvement in
so many areas concerning eating safely and
sustainably,
with
the mission of eduLaw for the New Millennium
cating
members
and consumers in
the forefront. With
THE PEOPLE’S ALTERNATIVE
other members, I
have been setting
“Specialists in Justice Denied Cases”
up tables with information
on
JOIN OUR LAW STUDY GROUP:
GMOs, pesticides,
the 100-mile diet,
Divorce, Wills, Sovereignty,
The Future of Food
Constitution & more
film, safe eating
and more — so
(518) 522-2329
look for us when
you come in to
www.thepeoplesalternative.com
shop.
Email: [email protected]
14
Come in from the cold
for a warm welcome,
fresh local foods,
fine artisan goods
& family fun
—all winter long!
TROY WINTER
FARMERS
MARKET
Saturdays
10am-2pm
Uncle Sam Atrium
Broadway at 3rd Street
in historic downtown Troy
A four-season
marketplace
www.troymarket.org
Biologic Dentistry
For Your Family
What’s in Bulk? Who’s on First?
A Multiple Choice Quiz
Question I
Choose the best answer.
1. Which of the following items is not
available in bulk?
a. Spelt flour
b. Raw hulled organic sunflower seeds
c. Extra virgin organic olive oil
d. Jelly
e. Basmati rice
Correct answer? This was a trick question.
All items are available in bulk, including
jelly. Jelly? Yes, right next to the peanut
butters (think PBJ). The Co-op carries
apple cider jelly from Wood’s Cider Mill,
located in southeastern Vermont. The
jelly is the dark amber jiggly stuff in the
clear glass jar to the back right of the peanut butters; scoop it out with the white
plastic spoon resting in the plastic container behind it.
Jelly? This is not the purple mass-produced corn syrup-sweetened product
available at your local chain grocery store.
It’s also not the sugar-added product
available if you’re willing or able to spend
more than 99 cents for 32 oz. of purple
sweetness. Apple cider jelly requires no
extra sugar, as the slow boiling process
takes advantage of the pectin in the
apples and condenses the apple cider to
jelly naturally. Nine gallons of cider boil
down — or rather, evaporate — to produce one gallon of jelly. If you’re interested in the source of this product, apple
cider is also available in bulk, in the liquids.
Apple cider jelly is a throwback, a product of cider mills and common in the
1800s. Very few places produce it any-
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Coop Scoop
January 2007
by Lisa Vine
more. Wood’s Cider Mill, according to
the website, has been producing this Cider Jelly for over a century — since 1882
— using the original press. Wood’s Cider
Mill is in Springfield (Vt.), 95 miles away,
so this product fits by five miles into the
hundred-mile diet.
People who are loyal to the macintosh
apple will really like this jelly, which is tart
and complex and made from macintosh
apples. But any apple aficionado will appreciate the strong apple presence here.
A friend commented that this is the sort
of jelly that would be good to put into a
fancy jar and give to someone as a
present. The jelly is good with peanut
butter, on warm toast and on bagels.
Sources: www.woodscidermill.com.
Question II
Choose the best answer.
1. Which of the following items is not
available in bulk?
a. Rice flour
b. Gingersnap granola
c. Maple syrup
d. Chunks of energy
e. Sweet rice
Correct answer? This was another trick
question. All items are available in bulk,
including chunks of energy. Who knew?
Chunks of energy? Yes, and in four different flavors: Carob Spirulina, 18 Carob
Supergreens, Carob Banana and Mixed
Berry Blast. Dancing Star Company in
Springfield (Vt.) has been producing
these inch-size cubes of nutrition since
1992. For those interested in following
the hundred-mile diet, these items are
produced 64 miles from Albany. Chunks
of energy are what the name indicates:
cubes of power-packed nutrition and, because these items are available in bulk,
Co-op shoppers can purchase as many or
as few as desired, and do so without purchasing extra packaging. These are not
treats for those with nut allergies, however, and those with severe gluten allergies should also be wary: These chunks
are made in a facility where gluten may
be present.
Carob Spirulina is one of the most
popular flavors and the list of ingredients
supports its claim to being a chunk of energy: sunflower seeds, honey, carob pow-
der, peanuts, sesame seeds, nutty rice cereal, pumpkin seeds, cashews, peanut
butter,
unsulphured
pineapple,
unsulphured papaya, Hawaiian spirulina
(blue green algae) — hence the name —
gluten-free vanilla powder and soy lecithin. This translates into a lot of energy:
Two chunks (1 oz.) of Carob Spirulina
supply 130 calories and four grams of
protein, according to the company’s
website.
Likewise, the 18 Carob Supergreens
contains a rich blend of ingredients. The
website lists sunflower seeds, honey,
carob powder, peanuts, nutty rice cereal
(brown rice, raisin juice from concentrate,
rice bran, sea salt), peanut butter, pumpkin seeds, flaxseed meal, organic greens
mix (more on this later), Nutrex Hawaiian
spirulina (blue green algae), unsulphured
pineapple, gluten free hazel nut extract,
natural vanilla flavor (alcohol free) and
other natural flavors (alcohol free). That
organic greens mix boasts an impressive
list of ingredients, all under the moniker
of “super greens”: organic alfalfa juice
concentrate, organic wheatgrass concentrate, organic barley grass concentrate,
organic oat grass concentrate, spirulina
(65% protein), cracked cell chlorella, organic dandelion greens, organic broccoli,
organic spinach, organic kale, organic
parsley, organic cauliflower, organic
three-day-old broccoli sprouts, sea kelp,
sea dulse, sea vegetables and stevia (95%
steviasides).
Are you asking yourselves at this point
what spirulfina is? Good question.
Spirulina is the common name for food
supplements produced from two species
of cyanobacteria — cyanobacteria — also
known as blue-green algae. According to
the website dedicated to the topic (www.spirulina.com), it’s a vegetable protein —
a complete protein, because over half of
it is amino acids — full of beta carotene,
iron, vitamin B-12 and the fatty acid GLA.
And it’s got a long history of fans, dating
back to the Mayans, according to
wikipedia.
Co-op shoppers looking for these
chunks have to look low, as these bits of
energy are located in the bottom tier of
items underneath the carob coated raisins.
Sources: www.danstarco.com, www.spirulina.com, wikipedia.
15
Focus on Coop Suppliers
by Suzanne Fisher
Blue Q Fruit and Produce Company
Honest Weight is now carrying a new soap called Get Real Soap,
Mint with Bite. Made with essential oil and no added color, this
soap features fresh
mint with exfoliating jojoba beads
and
moisturizing
avocado butter. It is
totally natural and
vegetable-based.
Each 4.5 oz. bar is
smoothly curved on
one side and studded with rounded
massaging protrusions on the other.
Trevor Ward, operations
manager
and
frequent
spokesperson
for
Blue Q Fruit and
Produce Company, describes this soap as the one you would
use daily, between your monthly massage therapy treatment and
your weekly loofa sponge scrub down. The wrapping for this
bath-time treat is not the usual soap box, but rather sports a
tiger and some very unexpected design features. These are indicative of the company and its other offerings as a whole. In
fact, the folks who bring us this sumptuous soap have a lot more
going on than you would ever imagine.
The Blue Q company does not sell fruit and produce. When
founders Seth and Mitch Nash pooled their artistic, business and
technical engineering talents, they planned on creating a lighting company. Instead, they found themselves finding niches in
the gift market and filling them with a variety of products, with
the emphasis on quality and design. Their products include tshirts, posters, matches, car air fresheners, candy, gum, tote
bags, magnets, stickers, tattoos and a wide selection of personal
care items. Their website (www.blueq.com) has a home page that
16
will make you laugh out loud, plus a list of all their products,
which are even more amusingly irreverent. Let’s just say that you
might not want any young children checking it out, but you
shouldn’t miss it!
Blue Q’s warehouse and offices are located in Pittsfield (Mass.),
home town of Seth and Mitch. Here they come up with ideas,
and design and test products produced according to their specifications by manufacturers mostly in the New England area.
While all Blue Q brands are non-petroleum and all their soaps are
vegetable-based, the Get Real brand is a newer line of all-natural
products which the company is working on increasing because
the demand for more nature-based personal care items is growing. Trevor pointed out that the terms “natural” and “all-natural” are not regulated by law, and show up frequently on goods
that have ingredients in them that many people would not think
of as occurring in nature. The Get Real brand represents in part
Blue Q’s most strenuous effort at satisfying the more stringent
requirements of some of their retailers, as well as the growing
demand for purer personal care products.
In addition to providing us with some truly natural products
and being a local producer, Blue Q
has a commitment to the community in which it and its 30 regular
employees reside. They have a program established with Berkshire
County Association of Retarded Citizens for performing many of the assembling and packaging tasks that
arise. The association provides supervision and 12 employees who receive wages for their work, providing them with meaningful and productive employment in a supportive
environment.
Blue Q reflects many of the values
we support at Honest Weight. We are fortunate to have such a
creative and virtuous supplier so close at hand.
Coop Scoop
Q. We need a Co-op commercial or a
giant veggie to hand out flyers.
A. Great idea — we’ll look into it.
Q. Please carry Meadow Brook Farms
dairy chocolate milk. It is the best.
A. Their ingredients do not meet our
buying policy.
Q. I like to know the names of the help.
Name tags?
A. We have tried this in the past and will
revisit the issue.
Q. What actually gets recycled back
there? We hear packaging bubbles go
right to the trash. What’s up?
A. We recycle as best we can. Packaging
materials go to a shipping company.
Q. We loved the wonderful children’s
toys that you used to sell. Any
thoughts of continuing that idea in
the new store or this one?
A. We unfortunately do not have room for
toys at this location. We will take this
into consideration at a new location or
in a remodel at our present location.
Q. I have an automatic coffee maker and
I would love to buy unbleached paper
filters for it. I only see Melita types.
January 2007
Suggestion
Box
Could you carry them?
A. We’ll get some basket-type filters.
Q. Can we sell milk bottle carriers here?
It would help prevent breaking the
bottles.
A. We’ll talk to our milkman.
Q. Please put the crystallized ginger with
the spices so people can find it.
A. It is stocked with the spices as well as
with the display in the Produce department.
Q. We love bananas! Is it necessary that
they’re wrapped in plastic?
A. Given a choice, we get bananas with no
bags. When only bagged bananas are
offered, that’s what we get.
Q. The photo copier smells really bad. It
should be in a ventilated room. Not in
an air trap — health concerns.
A. In an ideal world we would have the
copier in a centrally located, enclosed
room. We try to run the fans when
making mass copies. That’s all we can
do for now.
Q. Get a comic section with all kinds of
comics.
A. You may support local comics merchant
Earthworld for your comic needs
(located across the street from the Coop on Central Ave.).
Q. I am intrigued by the new potatobased plastic spoons. Are they suitable
for washing/cleaning and re-using (at
least at home)?
A. We can’t guarantee that they are
dishwasher safe. We believe you could
hand wash them.
17
The Ancient Art of Hot Stone Therapy
With Debbie Vigneri. Saturday, January 13 from 2 to 5 pm in the Co-op
Community Room
Free 10-minute sessions, one per person. Relax, restore and rejuvenate with Coop member Debbie Vigneri of Inner Wizdom Dragon Spirit Massage Studio.
JANUARY AT THE CO-OP
All services, workshops, and classes offered
at HWFC are free and open to the public.
Aspects of Ownership
Jin Shin Jyutsu
With Ryu Yoshida. Sundays, January 7 and 21 from 10 am to 1 pm in the
Co-op Community Room
30-minute energy work sessions. Jin Shin Jyutsu is a Japanese system for
harmonizing the subtle life energy from which the body arises. It restores the normal
flow by unblocking energy valves, returning balance and communication to create a relaxed sense of peace and centeredness.
With Peter Knechtel. Wednesday, January 10 from 6:30 to 7:30 pm in the Co-op Community Room
Living Foods, Raw Lifestyle
Whether you think you are a qualified homebuyer or not, Peter will dispel common myths about what it takes to be a
homeowner with this overview of getting ready to buy a home through the 6-step process of homeownership. Peter is a
licensed home advisor who works for Community Realty as a buyer representative. More info: www.yourownhome.org.
With Karen Segretto. Saturday, January 20 from 4:30 to 6:30 pm
Chair Massage
JANUARY AT THE CO-OP
All services, workshops, and classes offered
at HWFC are free and open to the public.
Internal Awareness
Learn about the importance of internal awareness in relation to a raw foods diet through a video from the 12-set series of
Hippocrates lectures. Participate in a live food prep demonstration and with raw food samples.
An Introduction to the Benefits of Raw Foods
With Jack Allison. Mondays from 3 to 6 pm the Co-op Community Room
Free 10-minute sessions. Jack Allison is a licensed massage therapist who has completed the Center for Natural Wellness program
in massage.
With Karen Segretto. Saturday, January 6 from 2 to 4 pm
With Ed Thomas. Tuesdays from 2 to 5 pm in the Co-op Community Room
Learn about the Life Change program of the Hippocrates Health Institute, including the importance of wheatgrass, sprouts and
sprouting techniques, and chlorophyll and its likeness to the blood molecule, through a video from the series of Hippocrates
lectures. Participate in a live food prep demonstration with raw food samples.
Karen Segretto is an alumnus of the Hippocrates Health Institute. For more information visit the Hippocrates website:
www.hippocratesinst.org.
Ed Thomas is a New York state-licensed massage therapist, a graduate of the Bancroft School of Massage and a former member
of the state Licensing Massage Board.
Mantra-Based Meditation
With Paul Jensen. Fridays, January 12, 19 and 26 from 2 to 5 pm in the Co-op Community Room
With Beth Netter. Tuesday, January 16 from 6:30 to 7:30 pm in the Co-op Community Room
Free 10-minute sessions. Paul Jensen is a New York state-licensed massage therapist and the founder/owner of Excellence
Through Exercise.
Beth Netter MD discusses mantra-based meditation and how it supports health and happiness. Dr. Netter is a Reiki healer and
holistic health life coach at the Center for Integrative Health and Healing, Delmar. To learn more about Beth, visit www.cihh.net.
Energy Tracking Sessions: Ancient Wisdom for Modern Wellness
Math Tutoring: Drop-in Sessions – No Appointment Necessary
With Ruth Ann Smalley. Saturdays, January 20 and 27 from 2 to 4 pm in the Co-op Community Room
With PJ de Barros, Lindsey Chadwick & Pat Cade. Wednesdays from 2 to 5:30 pm, Fridays from 5 to 8 pm in the Coop Community Room
With Glenn LaPorte. Tuesdays from 11 am to 2 pm in the Co-op Community Room
Glenn LaPorte is a New York state-licensed massage therapist.
30-minute “Energy Tracker” sessions to help you find a personalized set of of energy tools — stretches, self-massage,
acupressure holding points or meridian tracing—to help counteract the “balance-busting” effects of modern life. Energy
Medicine offers a range of simple, effective practices for self-help and wellness. Ruth Ann Smalley, an Energy Medicine educator,
is currently completing a certification program.
Free math tutoring while you shop for all ages and skill levels. Homework help, identification and remediation of specific
difficulties, suggestions of strategies for use at home. Bring any current math assignments or tests to the session.
continued on page 20
Free Health Histories
With Kate Fritz. Mondays, January 8 and 15 from 11 am to 2 pm in the Co-op Community Room
45-minute consultations to discuss your health history, concerns and goals. Please pick up a Health History sheet from under the
sign-up sheet at the Co-op. Kate is a certified holistic health practitioner. For more info, call 482-2667.
Get Your Knives Sharpened While You Shop!
With Vince Manti. Tuesday, January 2 from 5 to 7 pm outside the Co-op Community Room
Due to the overwhelming popularity of this service, please bring in no more than five knives at a time. (No serrated blades,
please!) For more info, call 482-2667.
Grub Group
Thursday, January 11 from 6:30 to 8 pm in the Co-op Community Room
Film/book discussion group hosted by the HWFC Nutrition committee. More info: Louise Johnson, 234-1942.
Healing Arts Center
With Rene Netter and Nitya Jess Oppenheimer. Tuesdays from 1 to 3:30 pm outside the Community Room
Free 10-minute consultations on a range of topics, such as: overcoming sugar,
caffeine and drug addictions, replacing mercury fillings and other dangerous
dentistry, and using herbal, homeopathic and emotional support systems. Rene
Netter is a certified homeopathic practitioner; Nitya Jess Oppenheimer is a certified
holistic health counselor.
Please Support
Our Advertisers
With Your
Patronage!
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Coop Scoop
January 2007
19
Focus on Herbs
olive leaf
Traditionally, the olive branch symbolized
peace between opposing people or countries. It subsequently became part of the
United Nations logo in concert with its
mission of peace. Dating back at least
6,000 years, the olive tree is among the
oldest living plant species. Related to the
ash, jasmine and lilac, olive trees have
symbolic as well as practical value.
Many think of olives and olive oil only
in terms of culinary ingredients. But the
by-products from olive trees have had
countless other uses throughout history.
Olive oil illuminated Mediterranean
houses. It was used as axle grease by Roman legions and lubricated machines
during the Industrial Revolution. The
highly prized wood was and is used in
fine cabinetry.
Olive’s usefulness extends beyond culinary, industrial and household applications. It has powerful medicinal properties, as well. Although the knowledge of
olive leaf’s benefits dates back to the
1800s, it was not until 1995 that the
therapeutic component was discovered.
This discovery showed the remarkable
value of the powdered extract to inhibit
or kill viruses and almost every other kind
of micro-organisms. It is by far the most
useful, wide-spectrum anti-microbial herb
available today.
Virus, bacteria, yeast and other fungi
and parasites, all of which tax the immune system, are more prevalent than
ever, and increasingly harder to combat.
As the price of antibiotics decreases, so
does their effectiveness. It is most disturbing that bacterium’s resistance to antibiotics has alarmingly increased, in part due
to overuse and misuse of drugs. The cost
of newer antibiotics has skyrocketed,
leaving the wallet lighter and the immune
system weaker than ever. That’s why the
use of olive leaf is so important. And happily, it is a relatively inexpensive, highly
effective alternative for certain types of
conditions.
It is an excellent remedy to lower high
blood pressure and cholesterol. Herbalist
Natural, Effective Pain Relief
With Paul Jensen, Jr. Wednesday, January 24 from 7 to 8 pm in the
Co-op Community Room
by Lynne Latella
All fructose
sweeteners are not
created equal!
by Mary Beth McCue,
Nutrition Committee
David Winston says its effect on high
blood pressure is slow, but “definite and
long lasting.” It is also useful for heart arrhythmia. Some other conditions that favorably respond to olive leaf are:
• Blood sluggishness
• Chronic fatigue
• Colds
• Hemorrhoid pain
• Hiatal hernia
• HIV
• Insulin dependence
• Internal parasites and ringworm
• Malaria and other exotic diseases
• Skin ailments, such as athlete’s foot
and psoriasis
• Ticks and mites
• Ulcers
• Yeast infections
The Coop carries several types of olive
leaf extract. It is recommended that
capsules be taken on an empty stomach
several times per day.
Sources
Akgun, S, NH Ertel. The effects of sucrose,
fructose, and high-fructose corn syrup
meals on plasma glucose and insulin in
non-insulin-dependent diabetic subjects.
Diabetes Care 1985; 8(3): 279–83.
Akgun, S, NH Ertel. Plasma glucose and insulin
after fructose an high-fructose corn syrup
meals in subjects with non-insulindependent diabetes mellitus. Diabetes Care
1981; 4(4): 464–67.
Basciano, H, L Federico, K Adeli. Fructose,
insulin resistance and metabolic
dyslipidemia. Nutr Metab 2005. Online at
www.nutritionandmetabolism.com/content/
2/1/5.
Bland, JS. The fructose controversy: Separating
fact from fiction. JANA 8(3), 2005.
Daly, M. Sugars, Insulin sensitivity and the
postprandial state. Am J Clin Nutr 2003;
78(suppl): 865S–72S.
Gerritis, PM, E Tsalikian. Diabetes and fructose
metabolism. Am J Clin Nutr 1993;
58(suppl): 796S–99S.
Jeppesen, J, YI Chen, MY Zhou, et al.
Postprandial triglyceride and retinyl ester
responises to oral fat: Effects of fructose. Am
J Clin Nutr 1995; 61(4): 787–91.
Lukaczer, D, DJ Liska, RH Lerman, et al. Effect
of a low glycemic index diet with soy
protein and phytosterols on CVD risk
factors in postmenopausal women.
Nutrition 2006; 104–13.
Mann, JI. Simple sugars and diabetes. Diabet
Med 1987; 4(2): 135–39.
Moore, MC, AD Cherrington, SL Mann, et al.
Acute fructose administration decreases the
glycemic response to an oral glucose
tolerance test in normal adults. J Clin
Endocrino Metab 2000; 49(12): 4515–19.
Osei, K, B Bossetti. Dietary fructose as a
natural sweetener in poorly controlled type
2 diabetes: A 12-month crossover study of
effects on glucose, lipoprotein and
apolipoprotein metabolism. Diabet Med
1989; 6(6): 506–11.
Shi, X, HP Schedl, RM Summers, et al.
Fructose transport mechanisms in humans.
Gastroenterology 1997; 113(4): 1171–79.
JANUARY AT THE CO-OP
All services, workshops, and classes offered
at HWFC are free and open to the public.
Finally, something that works! Learn how St. John Neuromuscular Therapy
continued from page 19
can reduce or eliminate your pain and help optimize your health. Paul
Jensen, Jr. is a New York state-licensed massage therapist and the owner/founder of Excellence Through Exercise.
Natural Family Support Group
Led by Sarah Kerlow-Myers. Wednesdays from 10 am to 12 pm in the Co-op Community Room
Come join other families for information and support on topics such as attachment parenting, natural pregnancy and birth,
breastfeeding and natural family living. A children’s story time will follow group discussion of the day’s topic.
No Diet, Diet
With Paul Jensen, Jr. Wednesday, January 17 from 7 to 8 pm in the Co-op Community Room
Sounds too good to be true, right? To lose fat, and maximize your energy and health, come find out how to follow a diet that is
right for your metabolic type. Paul Jensen, Jr. is a certified nutrition and lifestyle coach, a metabolic typing advisor and the
owner/founder of Excellence Through Exercise.
Reiki
With Raven. Sundays, January 14 and 28 from 1 to 6 pm in the Co-op Community Room
Check schedule on Community Room door and Co-op bulletin board.
With Erica Sparrow. Thursdays, January 4 and 18 from 9 am to 12 noon in the Co-op Community Room
Statements, representations or recommendations made by or conduct of the presenter represent the views and opinions of the presenter only. They do
not represent the viewpoint, endorsement or position of the Honest Weight Food Co-op, its Board of Directors or its employees. Honest Weight Food
Co-op disclaims any responsibility or liability for the statements, representations or recommendations and/or conduct of any presenter.
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Coop Scoop
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