FOOD CONSPIRACY CO-OP

COMMUNITY NEWSvolume 43, issues 5 + 6 / may + june, 2013 / member-owned since 1971

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CSA OR WEEKLY FOOD BOX?Debbie Weingarten, Sleeping Frog Farm

At this time each year, many of us commit to eating more locally-grown food. But with the growing number of options, it can be difficult to distinguish among vari-ous produce delivery services, farm boxes, and food buying clubs.

For simplicity’s sake, let’s consider two models: tradi-tional community supported agriculture (CSA) and the distributor-based food box service. On the surface, they look a lot alike; in both programs, you receive a weekly share of vegetables. But beyond that, these models differ sig-nificantly in how they work, who they sup-port, and where your food dollars go.

Model 1: Community Supported Agriculture

Pioneered in Japan during the 1960s, a CSA allows communities to share crop production risks and the harvest bounty with the farmer. Unlike the primary food distribution system with its vast middleman network of food trans-porters, processors, distributors and retailers, CSAs provide an alternative, allowing food consumers to buy directly from the producing farmers, who receive 100% of the food dollar.

In a CSA agreement, consumers pay for their farm products at the beginning of a season, when the farmer is most in need of funding. Customers then share in the harvest, picking up their investment return in veg-etables each week. The CSA commitment means that members not only reap the benefits of an abundant season, but also share the risk if production is compro-mised due to weather conditions or pests.

CSA shares generally consist of seasonal produce, meat, or eggs raised by a particular CSA farm, though some also offer goods from neighboring farms, or producers within a narrow local radius, in order to increase the product diversity available to members. Customers pick up their shares at the farm, farmer’s

markets, or satellite pick-up locations, where they have the opportunity to learn how their food is produced and to develop a direct, continuing relationship with the farmers who grow their food.

CSA farms tend to be small operations with limited time and labor for administrative tasks. They often cannot permit members to skip a week, cancel a share

mid-way, or request a vaca-tion hold on items while a member is away. CSA’s are designed by individual farmers to fit the needs of the farm and surround-ing community, so specific conditions can vary.

Model 2: The Food Box Service

In contrast to CSAs, the food box service is a creation of the primary food distribution system. Responding to the increas-ing popularity of the CSA model, food box services

use the CSA format of weekly food distribution, but do not offer the direct linkage between food consumers and food producers.

A distributor-based food service company purchases large quantities of wholesale produce from various pro-duce distributors, piecing together a food box of a spe-cific retail value. These boxes can include produce that is grown outside the customer’s region, like pineapples or avocados, or is out of season, such as cantaloupe or bell peppers in the middle of December. Boxes are usu-ally customizable and there is no multi-week purchasing commitment.

The contents of food boxes are available in most gro-cery stores, but are packaged together in a box and can be picked-up at a central location or, for an additional fee, delivered to the customer. Some companies spe-cialize in sourcing organic produce, while others offer both conventional and organic products.

continued on page 7

Sleeping Frog Farm offers a CSA that runs July 7 through Sept. 29. You can pick up your CSA at the Food Conspiracy Co-op, and Food Conspiracy owners get a 5% discount. You can learn more at www.sleepingfrogfarms.com

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BOARD REPORTDanielle Kontovas Fidel, Board Secretary

food conspiracy board meetings Food Conspiracy Board Meetings are held the first Wednesday of the month at 6:30 p.m. at the Hoff Building, located behind the co-op at 425 E. Seventh Ave. (Note: May’s meeting will be held on the second Wednes-day of the month, so that co-op owners and board members can attend the event, The Politics of GMOs. More about that on page 4.). All owners are welcome. Stay involved in co-op decision-making and accrue time to-wards a co-op discount for your attendance. (For three hours of time accrued, members receive a month-long 5% discount the follow-ing month.) The next board meetings will be on:

wednesday, may 8wednesday, june 5

for APRIL 2013

Wow, the Annual Meeting this year was fantastic! So many amazing people in one place, and great ideas were just flowing around the room.

This year we broke into groups and talked about the new Co-op Ends statements. You were all so engaged and so passionate about where the Co-op should go and what the Ends mean to you that you left me feeling proud to be representing you on the Board of Direc-tors.

Many people asked how they could participate in long term visioning more often, so here are a few ways you can get more involved:

• Come to Board Meetings! Board meetings are open to all co-op staff and owners. We provide dinner and because we are a Policy Governance board, we focus on long term visioning, not the daily store operations, so we have very lively discussions that we would love you all to participate in. Board meetings are held at the Hoff Building (behind the Co-op) from 6:30 pm – 8:30pm on the first Wednesday of each month, with dinner being served at 6pm.

• Join the Owner Linkage Committee! We have a com-mittee that exists specifically to engage our member owners, find out what owners want, and to link owners to the Board. This committee meets the third Saturday of each month at 10am at the Co-op and is a great way to get involved without being on the Board, anyone can participate.

• Join the Board! We have two spots available on the Board this year and will look to potentially fill those with owners who would be a good fit for the Board. If you are interested in becoming a Board Member let us know and we will gladly talk to you about it more. You do not have to wait until the next election cycle to be considered for the Board. We are able to nominate

members for the Board to fill vacant seats between election cycles.

• Email us! If you cannot make it to a Board meeting but want your voice to be heard feel free to email us. We have owner time set up each Board meeting for owners to say whatever they want so if you email us we can be your voice during that owner time. We would also love to continue to hear your thoughts on the Ends so please email us any long term vision ideas you have as they pop into your head. If you don’t do email we have mailboxes at the co-op, simply ask a co-op employee to drop something in our mailbox and we will be sure to pick it up. Our email is: board@foodconspiracy.coop

Let’s continue the momentum we had at the Annual Meeting and make 2013 our best and most interactive year yet!

REAL FOO

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NSIn February, Food Conspiracy owners elected three people to the board of directors: Fiore Iannacone, David Miller and Nicolas Siemsen. They also chose three local nonprofits to receive Cooperative Community Fund grants. The winning nonprofits were The Community Food Bank of South-ern Arizona, Tucson Village Farm, and Watershed Management Group. Each nonprofit will receive an equal share of the interest generated by the co-op’s Cooperative Community Fund in fiscal year 2012. The fund is currently at $60,906.70 and earned $2,317 in FY 2012. Each group will receive a check for $772.33. Congrats to all our winners!

CO-OP ELECTION RESULTSColey Ward, Newsletter Co-editor

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GENERALLY SPEAKINGKelley Kriner, General Manager

Here at the co-op we have an exciting new project in the works. Some of you may recall that the co-op was the recipient of a grant from the City of Tucson for the installation of a rainwater harvesting system. We have been working with Watershed Management Group (WMG) for some time now on the plans and we’re ready for installation of the cisterns. Together with WMG, we will be holding two workshops in the month of June and we are looking for a few good volunteers! The workshops will be 5-6 hours in length each and will be a great learning opportunity about how to live a bit more sustainably here in the Sonoran Desert. You’ll also accrue hours toward a discount at the register! Volunteers will learn how to construct a culvert-style rainwater tank first-hand with expert instructors from WMG. It is recommended to attend both workshops for a more thorough understanding of the construc-tion process. Don’t have any construction skills? Don’t worry. WMG’s instructors will help guide you through the construction.

At the first workshop on Saturday, June 1st from 7am-12pm, participants will prepare the site for the culverts. This will include preparing the foundations, installing the underground piping and concrete forms.

Although it isn’t a workshop, on Thursday June 6th, the concrete will be poured and the culverts will be set in place.

On Saturday, June 8th from 7am-12pm, participants will complete the construction of the tank by water-

proofing the inside culverts, connecting the rooftop downspouts to the tank, and routing the tank overflow plumbing to the landscape.

If you’d like to participate please contact Coley at mar-keting@foodconspiracy.coop for more details.

The water harvesting is just the first step. We’ll be planting a garden with the intention of using the awe-some veggies right in our own kitchen and providing you with another local produce option in the store.

We’ll also be planting lots of heritage fruit trees and other native plants to surround the garden. We are so excited about growing some of our own food and being able to provide lots of educational opportunities for our owners to learn about what we are doing and how they might integrate that into their own yards.

Co-op Ends StatementThe Food Conspiracy Co-op’s purpose is to provide:• Healthy, high quality food and products as locally and sustain-ability produced as possible.• A thriving, ethical, environmen-tally conscious and cooperatively owned business.• Education that encourages informed choices about health, food, the environment and cooperatives.• An expanding presence in the community.

Owner LinkageCo-op owners interested in joining the Owner Linkage Committee of the Board of Directors are invited to attend the Committee meetings. Contact committee chair Robert Oser at roboser@live.com to find out the date and time of the next meeting. The Committee explores ways to facilitate and enhance communication between Owners and the Board, so that the Board may better do its job of representing the interests of the owners in the operation of the co-op. Please contact Committee Chair Robert Oser with questions.

HOW TO VOLUNTEERWhen: 7 a.m.-noon, Saturday, June 1 & Saturday, June 8.What: Help install rainwater cisterns.RSVP: We’re looking for a handful of volunteers, and we’ll take the first few people who contact us. Please email marketing@foodconspiracy.coop to let us know you’d like to help out.

Please note we do ask that volunteers wear closed-toed shoes, have appropriate sun protec-tion, and have protective glasses or sunglasses. Be prepared to get your hands dirty while having fun and learning new skills!

try the loft farmers’ marketColey Ward, Newsletter Co-editor

If you’re looking for a great way to start your weekend, head over to The Loft Cin-ema and check out their new farmers’ market. That’s where you’ll find the Conspiracy Kitchen, which is selling bagels, muffins, salads and more at the market.

The Loft Farmers’ Market launched in March and is growing every week. The market is held on Saturdays from 8-11 a.m. It will run all summer long.

In addition to the Conspiracy Kitchen, local products at the market include local honey from Tucson Honey Company; produce from the San Xavier Co-op Farm and Local Roots Aquaponics; raw macaroons and crackers from R’s Raw Kitchen; dog treats from Ozzie’s Naturals; lasagna from Lasagna and More; gluten-free items from Labor of Love Bakery; spices from spiceSmith/solar cooking; pastries by Malvina Ruet; canned goods from Iskashitaa Refugee Network; raw ice cream from Tonic Sustenance; fair trade/organic coffee from Café Aqui; plants from Dream Flower Garden; power bars from PHOD; salsa from Chilttepica Salsa; seed bombs from Green Fire Arizona; soap from Sun Grown Soaps; and cactus from the Arizona Cactus Ranch.

Each week, along with all the great local food being sold, there is live music, food dem-onstrations, short films, and other activities. Plus, there’s free organic popcorn. We hope to see you at The Loft!

loftFARMERS’MARKET

C I N E M A

FARMERS’MARKET

loft

at the loft cinema, 3233 e. speedway

Featuring bagels, muffins, salads and more from the Conspiracy Kitchen.

Plus deliciousfresh fruits, vegetables and prepared foods from lots ofother local vendors.

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Articles about health or nutrition are for informational purposes only. We recommend that you consult a healthcare professional for medical advice. Opinions expressed in this newsletter are those of the writers and not necessarily the views or policies of Food Conspiracy Co-op.

Submissions to Community News are encouraged and due by the 1st of the month prior to publication date. All unsolicited material—including letters—is subject to approval. Written submissions by email are preferred, but hard copies can be mailed or delivered in-person during business hours.

Letters to the Editor are welcome. Letters must be signed and include a phone number for author verification. We will withhold names upon request. The Editor reserves the right to edit for grammatical errors, clarity, and length. Please keep letters to 300 words or less.

The Community Calendar highlights events and meetings of interest to Co-op members. If you or your group would like to be considered for inclusion in the Calendar, please submit all information about the event to: newsletter@foodconspiracy.coop. Be sure to include a contact name and phone number. Due to the quantity of submissions we receive, we are not always able to publish all events.

UnClassifieds—Non-commercial ads of 50 words or less from Co-op members are free. Free ads include: personal messages, personal items for sale, lost & found, notices, and miscellaneous wanted. Limit one free ad per issue. Free ads to run more than one issue must be resubmitted. UnClassifieds from non-members, or those that do not meet the standards for free ads, are charged $0.40 per word. Full payment for ads must accompany the order. Ads for instruction and services offered for a fee are not free.

Moving? Please send us your new address, so we can keep the newsletter coming to you.

Please reuse, recycle, or pass this newsletter on to a friend. Thanks.

©2012 by Food Conspiracy Co-op Articles/art may be reprinted only with prior permission of the author/artist.

JUST LABEL ITColey Ward, Newsletter Co-editor

JESSE’S ETHIOPIAN LENTILSRECIPE FROM THE conspiracy kitchen

ingredients2 cups red lentils, picked over and washed 6 cups water 3/4 cup Anaheim chili, seeded and chopped 2 cups red onions, peeled and chopped 1/4 cup spiced butter 1 tablespoon grated fresh ginger 2 garlic cloves, peeled and crushed

spiced butter1/4 teaspoon paprika1/4 teaspoon cumin1/4 teaspoon coriander1/4 teaspoon fenugreek1/4 teaspoon cardamom1/4 teaspoon turmeric1/4 teaspoon cinnamon

Melt 1/4 cup of Butter over low heat. Add Spice Mixture. And allow spices to bloom (About 30 Seconds). Remove from heat and set aside. Boil the lentils in water for 5 minutes Drain, reserving liquid. In 4 quart sauce-pot, sauté the Anaheim peppers, ginger, garlic and onions in the spiced butter until the onions are tender. Add the lentils and 4 cups of the reserved liquid, and bring to a simmer. Cook covered over low heat 20-30 minutes, stirring occasionally to prevent sticking.

Supermarket chain Whole Foods Market recently an-nounced that they will label all products in their stores across the United States and Canada that contain GMO ingredients by 2018. They are the first national grocery chain to set a deadline for store-wide GMO transpar-ency and should be applauded for this bold move.

Here at the Food Conspiracy Co-op, we are also work-ing hard to ensure that our customers are able to make informed decisions when it comes to foods that contain GMOs. The most important thing we do is ensure that all of our fresh fruits and vegetables are organic (which means no GMOs, among other things), or were grown locally according to organic standards. Additionally, we’ve long been partnered with the Non-GMO Project, a non-profit organization committed to preserving and building sources of non-GMO products, educating consumers, and providing verified non-GMO choices. If you look around the co-op, you’ll see that many of our products have the Non-GMO Project logo printed on them, or else they have a shelf tag that bears the logo. That means these products were made according to best practices for GMO avoidance.

Finally, the Food Conspiracy Co-op is a member of the National Cooperative Grocers Association (NCGA), a business services cooperative for retail food co-ops located throughout the United States. The NCGA repre-sents 134 food co-ops operating more than 170 stores in 36 states. On behalf of its 134 retail co-ops and their 1.3 million shoppers and owners, the NCGA has long worked to fight the deregulation of GMOs at the regula-tory and legal level. NCGA is a founding member of the National Organic Coalition and a partner in the Just Label It campaign, which calls for mandatory labeling of GMOs.

In late February, the NCGA sent a letter to all Co+op Deals partners reminding them of NCGA’s work on the national level to fight the deregulation of GMOs and calling for the mandatory labeling of GMO foods. This letter urged vendors to show leadership by support-ing consumers’ right to information to make informed purchase decisions.

“As the number of state level GMO labeling campaigns increases, NCGA felt it was important to communicate our position on this issue with the industry and reinforce the importance of GMO labeling to our co-ops and their shoppers,” said Robynn Shrader, NCGA’s chief executive officer. “Although we continue to believe that boycotts of companies whose parent organizations contribute to anti-labeling campaigns are ineffective due to the small percentage these brands represent of multi-nationals, we are vigorously leveraging our trade relationships to communicate the values of our co-ops and their shop-pers.

THE POLITICS OF GMOsWhen: 7 p.m. Wednesday, May 1Where: The Screening Room, 127 E Congress St.Cost: $5 (proceeds will support the Community Food Bank of Southern Arizona).

Did you know that former Food Conspiracy Co-op marketing and membership manager Megan Westgate is now the executive director of the Non-GMO Project? She’ll be in town on Wednes-day, May 1 to talk about her group’s push to require GMO labeling. Don’t miss it!

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CO-OP STRONGER TOGETHER

Ingredients• 3/4 pound ground lamb• 2 tablespoons olive oil, divided• 2 medium yellow onions, thinly sliced• 2 cloves fresh garlic, minced• 1 1/2 teaspoons salt• 1/2 teaspoon ground black pepper• 1 teaspoon ground coriander• 1 teaspoon dried oregano• 1/2 teaspoon ground cumin• 1/2 teaspoon allspice• 1 1/2 pounds fresh green beans, washed and trimmed• 2 cups canned diced tomatoes with juice• 3 tablespoons tomato paste• 1 cup broth or water

PreparationIn a large stock pot, heat 1 tablespoon of olive oil over medium-high heat. Cook the ground lamb for several minutes until it begins to brown. Drain the meat and set aside.

In the same pot, heat the remaining olive oil over medium heat. Add the onions and cook about 10 minutes until they have softened and are starting to brown. Add meat, minced garlic and spices, and sauté for a few more minutes. Add all remaining ingre-dients, stir well, and cover. Reduce the heat and simmer for about 45 minutes, stirring occasionally, until the beans are very tender. Taste for salt and pepper and remove from heat.

Serving SuggestionAccompanied by slices of crusty bread or served over rice, fassoulia is a warming spring meal. Fassoulia tastes even better the next day, after the flavors have had a chance to intensify. To make this a vegetarian dish, eliminate the meat and reduce the tomatoes by a half cup.

Total Time: 1 hour 15 minutes; 30 minutes active.Servings: 6

Per Serving: 264 calories, 17 g. fat, 8 mg. cholesterol, 613 mg. sodium, 18 g. carbohydrate, 5 g. fiber, 12 g. protein.

recipe: fassouliaWWW.STRONGERTOGETHER.COOP

When it comes to cooking at home, choosing the right ingredients and understanding basic kitchen skills can make the difference between a good meal and an amazing one. In the NCGA’s new video series, Co+op Kitchen, shoppers will find handy hints from chefs and food enthusiasts who love sharing their passion for great food, plus easy recipes for deli-cious homemade meals.

The series includes 44 videos—from learning about alternative sweeteners and how to grow your own sprouts to making a delicious Mixed Vegetable Indian Curry and cooking the perfect steak, you’ll want to see what’s cooking in the Co+op Kitchen!

Co+op Kitchen is available online at www.strongertogether.coop or in a FREE iPad® app for iOs6 compatible devices (iPad2 and higher). The app will be featured in the Food & Drink and Lifestyle categories in the App Store.

GET THE CO+OP KITCHEN APPWWW.STRONGERTOGETHER.COOP

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In a pasture backed by dry mesquites, the black hogs of Walking J farm seem to be racing each other through the grass. Nearby, red and brown chickens come and go from their portable coop, a converted horse trailer that can be rotated throughout the farm.

With an assortment of farm animals (hogs, goats, and herd of cattle) and a productive garden area, Jim McManus and Tina Bartsch have created a sustainable family farm in the dry hills West of Amado. The couple has a history of ranching and living off the land. They moved to the Amado farm four years ago, where, in addition to the hogs and free-roaming chickens, they now raise grass-fed cattle and Certified Naturally Grown produce.

From the start, the goal of Walking J Farm was to function holistically, with each part of the farm’s system feeding another. As their website explains:

The health of our soils is the foundation of the health of our animals and plants. We manage our pastures with rotational grazing of our cow herd, pastured poultry, and pas-tured pork. We have been slowly improving our soils in our 1.5 acre garden with compost and effective microorganisms.

“One of the main factors of polyculture and holis-tic farming is that the rotation of crops and dif-ferent kinds of animals creates greater diversity in the soil life and resilience to weeds, drought, and disease,” says Jim.

Walking J’s garden grows at the site of Amado’s first public school; in fact, old foundation peeks through the dirt between planted beds.

During my March visit, the garden’s rows were full of heads of bok choy, kale, and other greens that favor Arizona winters, along with flowering stands of bolting arugula and broccoli. Ducks, whose home and swimming pond is at the side of the garden, inspect the rows for tasty bugs, while new beds are prepped for summer’s chilies, peas, squash and other vegetables.

Walking J‘s meat, eggs, and produce can be pur-chased through its CSA and at farmers’ markets and the farm. The farm also sells to one local restaurant, Renee’s Organic Oven.

Walking J sold its first order of produce to Food Conspiracy this fall and has since provided the co-op with mint, kale, and lettuce. This spring and summer, Walking J expects to sell Food Conspiracy fresh chilies and other summer vegetables.

While the setting is idyllic, life on the farm is hard work for Tina and Jim, who must constantly juggle the many demands to make it work. Tina is now switching to full-time farm work after a few years of homeschooling the couples’ young children. Many of her hours each week are con-sumed by transporting meat and produce to and from farmers’ markets.

In addition to a full-time garden manager, Walk-ing J farm has the help of farming interns who stay in a barn that has been converted into a bunkhouse. In an effort to support young people learning to farm, and the farmers who host and teach them, Tina joined forces with Sleeping Frog Farms to create the nonprofit Farm Educa-tion and Resource Network (FERN).

“We envision a network of food producers in the desert southwest who are active in connect-ing students of all ages to dynamic agricultural experiences,” says Tina. “Through FERN, we hope to support current growers while bringing up a new generation of food producers through farm-based educational exchanges.”

Find out more about Walking J Farm atwww.WalkingJFarm.com

WALKING J FARMSSarah Tarver-Wahlquist, Co-op Owner

PRODUCER PROFILE

Last summer, the Food Conspiracy Co-op debuted a new hot bar and salad bar. Each day, the co-op features a different hot bar entrée (if it contains meat we’ll also offer a vegan version) and at least one side dish. For example, on a recent Sunday the co-op was serving baked penne alfredo with spinach and red bell peppers, oven roasted vegetables, and a balsamic oven

roasted free-range chicken.

Over the last few months, we’ve gotten a lot of feedback from shoppers, and the results are conclusive – our hot bar is a hit! But is it a good deal?

Premium Grilled Chicken Club Sand-wich ($5.19), Bottled Water ($1.49), and

Side Salad ($1.09).Total price: $7.77

McDonald’s, 1711 E Speedway

Fish Sandwich $3.99, Medium Fries $1.99, and Bottled Water $1.59.

Total price: $7.57Burger King, Suite 411, Student Memorial

Union Building, University of Arizona

Veggie Burrito $5.50,Medium Drink $1.78.

Total price: $7.28Los Betos, 2100 W. Grant

CO-OP VS. FAST FOOD: HOW DO OUR PRICES COMPARE?Jesse Powell, Conspiracy Kitchen Manager and Coley Ward, Newsletter Co-editor

7

Coley’s Response:

Suggestions, Questions, Comments

FoOD CoNsPIrACY

co-opCurrently there are 7 billion people in the world and it’s projected to reach 9 billion. How can we feed that many people without GMO products?

The Food Conspiracy Co-op hasn’t taken a position on GMO food. We do, however, believe that people have a right to know if the food that they’re eating contains GMOs. That’s why we support the Non-GMO Project. Moreover, while genetic modification has potential, according to the Union of Concerned Scientists, it has yet to produce higher yields.

One of the ways the co-op receives input from owners and shoppers is through cards titled: Suggestions, Questions, Comments. The co-op management team reviews each card and responds. If you want to make a comment, suggest a product, or have a question look for our new customer comment area at the front of the store.

Sometimes a comment card refers to an issue of general interest, and sometimes a similar observation or question is submitted by more than one person. Here’s one about GMOs.

SUGGESTIONS, QUESTIONS, COMMENTS

Small Original Pizza $7, Bread Sticks $4.99, 2 Liter Pepsi $2.80.

Total price $14.79 (feeds 2 adults) so… $7.40/person

Papa John’s (prices same everywhere)

Foot Long Veggie Sub $5, YogurtParfait $1.75, Bottled Water $1.80.

Total price: $8.55Subway, 3827 E Broadway

1/2 Pound Hot Entrée and Sides ($3.99), 1/4 Pound Organic Salad

($1.99), 1 Liter Bottled Water ($0.89).Total price $6.89

Food Conspiracy Co-op

Both our hot food and salad cost $7.99/lb. Maybe you’re thinking, “That’s fair, but it’s not as cheap as a burger and fries from my favorite fast food restaurant.” Guess again. We called around and got the prices of meals from various fast food joints. And the co-op’s hot food might just be the best deal in town.

There is a caveat. Conspiracy Kitchen can’t compete with fast food when it comes to calories. If your idea of “value” is getting as many calories per dollar as possible, regardless of the impact

on your health, then McDonald’s is probably a better bet for you. But if you’re looking for a nutritious meal, made with an emphasis on organic and local ingredients, then you should give our hot food bar a try. We think you’ll love it.

CSA OR FOOD BOX, continued...

#1

Box items are sourced nationally and internationally, often making their way through multiple distributors and packing facilities before reaching their final destination. As with conventional retail grocery stores, there is limited information about the origin of the food and zero face-to-face connection to the farmer. This model relies on companies purchasing products at baseline wholesale prices. This means that farmers do not receive full retail price for their product. The focus of the service is almost exclusively on customer convenience.

So, what’s right for you?

When you’re choosing between CSA and a farm box service, there are some important questions to consider. If you want to support a local producer and keep your food dollars in your own community, a CSA may be your choice. But be prepared for the surprise of a seasonal share each week. CSA members agree to culinary creativ-ity, sometimes working with unfamiliar vegetables and recipes, and learning to embrace seasonality in their diets.

But if you’re looking for specific food items for your family, have limited time or desire to experiment in the kitchen, or aren’t able to swing the season-long commitment of a CSA, the food box service may be the more convenient option.

Whichever you decide, my suggestion is to ask lots of ques-tions of your CSA farmer or your food box representative. Who raises the products in my share? Where are the supplying farms located? Can I visit the farm? What kinds of farming practices do they utilize? Knowledge certainly is power in this situation, and the information you gather will help you to figure out what suits your family best.

8

I haven’t talked to my sons about eating locally grown and produced foods. At 4 years and 18 months old, they might not understand. But eating locally is an integral part of their lives, especially on Tuesdays and Thursdays.

TuesdayOur meandering walk to the weekly CSA pick-up begins in the middle of downtown at my husband’s office building. I load the kids up in the double stroller and head for the train depot. On the way, I always run into some-one I know - someone I used to work with, a friend who lives downtown, or the owner of a favorite downtown restaurant. We stop and chat until the kids, eager to see a train, harangue me to push onward.

At the tracks, the boys dismount, making a bee-line for Maynard’s Market’s and its delicious, locally-made ice cream. Sharing a cup, they sit on a bench, fervently hoping for a train to roar by before we leave.

When the last lick of ice-cream has vanished, we re-load and head north under the 4th Avenue underpass. The boys yell in delight as their voices bounce off thick concrete walls covered on either side of the tunnel with black and white photographs of hundreds of Tucsonans. Re-emerging into light, we are surrounded by the people, sights and sounds of Tucson’s most local street - 4th Avenue.

Some days we browse at Antigone Books, where everyone knows us and greets the boys with enthusiasm rarely shown small children in shops. My older son always insists on stopping outside Tucson Artistic Gifts, where he loves to watch glass charms rotating on racks he calls “carousels”. On hot summer days, we dip into Magpies Pizza for an icy, cold drink.

After passing a parade of local shops and restaurants, we turn the corner to our CSA, housed in a charming old courtyard which is sunny and bright in winter and welcomingly cool in summer. There are greetings from all sides, old friends I’ve known for over a decade and new friends too. Sometimes their children are with them and our kids play while I pick up produce.

Other times my 4-year old stays close to my side, counting out the allotted vegetables to drop into my bag. Once the veggies, eggs, and bread have been collected, we settle onto a stone bench. I tear pieces of the hearty sourdough, made by a local artisan baker, and hand them to my waiting sons. They munch happily while we listen to live music - sometimes a gui-tarist, sometimes a cellist - often played by CSA members whose children go to the same preschool as my older son. As we enjoy the local food and art, more friends come and go, each stopping to give a hug and say hello.

The sun starts to dip in the western horizon. It’s time to go. The boys clamber back into the stroller, ready to see daddy. On the way back to

downtown, we often stop at the Co-op to grab a snack (Pink Lady apples grown in Wilcox) and greens we didn’t get at CSA (peppery arugula from Sleeping Frog Farms in Cascabel). It’s our last stop before heading home.

ThursdayIt’s afternoon on the west side of town where we live. Just a hop, skip and jump from our house is another lively local food venue: The Mercado. Licking prickly pear popsicles, we wander in the lovely courtyard, rubbing elbows with local farmers and food vendors amid music provided by live local artists.

There are always lots of little ones. I’ll never forget the day in late fall when a full Mariachi band played on the steps as every child, mine included, danced gleefully on the soft, wet grass.

Sometimes the Pima County Library book bike is there, and my older son picks out a free book. He also gets to select a pastry from the out-of-this-world bakery housed in the Mercado. I sample homemade salsas and chat with friends, while my sons run and play with their children.

Leaving the Mercado’s main square to head home, we bask in the pink and purple glow of the Santa Catalina Mountains before sunset.

***

Our Tuesday or Thursday outings leave me with a full heart and soul, in addition to a full belly and produce bag. My mind often swirls with the richness of the conversations I’ve had and the warmth of community goodwill. The boys can’t wait to tell their father about the friends they saw and the music they heard.

What started out for me, a new at-home mother desperate to get out of the house, as a way to be around other people, has become a weekly ritual that extends well beyond the eating part of “Eat Local”. We do that too, of course; but for me and my kids, getting our food has become just one component of interacting with and being in our community. It’s our version of “eat - and live - local.”

WHAT EAT LOCAL MEANS TO ME AND MY KIDSShefali Milczarek-Desai, Co-op Owner

PARENTS’ PIECE

ADVERTISE IN COMMUNITY NEWSAdvertising in Community News is a great way to reach the active, engaged, and community-minded of Tucson.Find ad rates and more information online at foodconspiracy.coop, or email: newsletter@foodconspiracy.coop

9

In his December 1861 State of the Union Address, Lincoln observed that, “Labor is prior to, and independent of, capital. Capital is only the fruit of labor, and could never have existed if labor had not first existed. Labor is the superior of capital, and deserves much the higher consideration.” Yet contemporary business urges a contrary approach, courting capital, while often treating labor as barely-necessary evil. Author Marjorie Kelly, the former publisher of Business Ethics magazine, agrees with Lincoln’s assessment of the relative value of capital and labor. In Owning Our Future, she explores provocative alternatives to today’s prevailing business model. Rejecting capitalism and communism as extremes, Kelly distinguishes two business ownership categories: extractive and generative. Extractive own-ership is characterized by: (1) financial purpose directed towards maximiz-ing short-term profits; (2) absentee membership with ownership discon-nected from the life of the enterprise; (3) governance by capital markets that run on autopilot; (4) casino finance with capital as the master; and (5) commodity networks with trading focused solely on price and profits. Generative ownership, in contrast, is characterized by: (1) living purpose directed towards creating the conditions for life over the long term; (2) rooted membership with ownership by people that have a stake in the enterprise; (3) mission-controlled governance with control by those dedi-cated to a social mission; (4) stakeholder finance with capital as a friend; and (5) ethical networks providing collective support for ecological and social norms. For Kelly, ownership is the ultimate realm of economic power. She sup-ports a generative ownership revolution premised on private ownership for public good. Just as we all should have a role in democracy, we all should have a role in ownership of the economy. While not the dominant model, generative ownership is far from uncom-mon. Credit unions and community banks are familiar examples. Not only do they have a long history of serving community financial needs, but they weathered the recent economic crisis far better than large extractive banks. Generative businesses can be responsive to employee needs. For example, the South Mountain Company was a 33-person, $8,000,000 construction business. It began to grow so fast that employees became uncomfortable. The company scaled back, aiming for sufficiency rather than efficiency. Whole industries can opt for generative business approaches, particularly in a crisis. Sometime back, the Maine lobster industry faced declining catches. The industry worked together to change the social architecture, setting rules for what could be taken, how it was taken, and who could take it. This led to a recovery of the resource and sustainable incomes for those involved. Mission-controlled governance by families or foundations is another pos-sible facet of generative ownership. Examples include Newman’s Own, IKEA, and Novo Nordisk, one of the world’s largest producers of insulin. The latter’s governance structure guarantees continued control of the

enterprise by a Danish foundation, “whose formal purpose is to provide a stable basis for its company’s opera-tions and to make contributions to scientific, humanitarian and social progress.”

Generative projects have also been used by rural farming communities.

In 2002, Minwind pooled farmers’ money to provide wind energy in Rock County, Minnesota. No one can own more than 15% of any wind develop-ment and 85% of investors must be from rural communities. By design, the wealth generated stays local. The Organic Valley brand, whose products are familiar to co-op shop-pers, is another farmer co-op. Featured in the 2012 November/December Community News, Organic Valley reported more than 1700 participating organic family farms with annual revenue exceeding $700,000,000 in 2011. Its purpose is to pay a fair price to farmers. It sells only a limited amount of preferred stock with limited voting rights and a fixed annual return, maintaining farmer control over the enterprise. Farmers, employees, cus-tomers and investors all benefit. The most fascinating example in the book is The John Lewis Partnership (JLP), the UK’s largest department store retailer with 30 department stores and 280 Waitrose grocery stores.

The company has a constitution, which includes a statement of purpose:

The Partnership’s ultimate purpose is the happiness of all its members, through their worthwhile and satisfying employment in a successful business. Because the Partnership is owned in trust for its members, they share the responsibilities of ownership as well as its rewards – profit, knowledge and power.

JLP does not issue stock, and its bonds are available only to employ-ees and customers. Owning Our Future is worth reading just to learn about the structure of this leading revolutionary business, which puts employees in control. With it and many other examples, Kelly shows that generative en-terprises already exist. She has provided a bounty for us to consider and emulate.

OWNING OUR FUTURE: THE EMERGING OWNERSHIP REVOLUTION — JOURNEYS TO A GERERATIVE ECONOMY by Marjorie KellyGlenn Furnier, Co-op Owner

BOOK REVIEW

Owning Our Future by Marjorie Kelly, Berrett-Koehler Publishers (2012), is available at Antigone Books, across the street from the co-op.

10

FoOD CoNsPIrACY

co-opfourth avenue, tucson az EVeRYoNe CAn SHoP. ANYonE CAN JOIn.

get your beer here — growlers for sale!Coley Ward, Newsletter Co-editor

may 1-june 4BASIC BUYS

garlic

lakewoodLemonade, Cranberry Lemonade, & Pomegranate Lemonade (32 oz)

$2.35

equal exchangeOrganic Fair Trade Hot Cocoa Mix

$5.72

prices on produce vary throughout the month but are 10% above our costs

cannot be combined with other discounts

high country Kombucha (16 oz)

$1.87

world centric13 Gallon Waste Bags (12 count)

$2.60

inesVarious Tortas (6.34 oz)

$2.54

teras wheyCranberry Pomegranate Goat Whey (12 oz)

$14.21

wildbrineSaurkrauts (18 oz)

$3.66

equal exchangeOrganic Fair Trade Baking Cocoa

$5.72

world centric3 Gallon Waste Bags (25 count)

$2.53

world centricPaper Hot Cups (20 count)

$2.38

teras wheyOrganic Bourbon Vanilla Whey (12 oz)

$14.11

We are excited to announce a variety of new local products, none more exciting than our 1/2 gallon growlers of beer from Borderlands and Dragoon brewing companies.

A new law that went into effect last sum-mer allows some Arizona grocery stores to sell and refill growlers (jugs used to transport liquids) with any beer they have on tap.

Growlers are great because they’re more sustainable than bottled or canned beer, and they allow you to enjoy beer as fresh as it gets.

The Food Conspiracy will feature a rotating selection of Dragoon and Bor-derlands beers. We’ll always have one beer from each brewery on tap.

Here’s how it works: 1. You purchase a glass growler; 2. You pay to have it filled; 3. You drink the beer at home; 4. You clean your growler; 5. You return with the clean growler and we fill it again.

It’s easy. It’s delicious. We think you’ll love it.

more new products• The newest offerings from the Con-spiracy Kitchen are delicious Take-and-Bake Pizzas, which come in a variety of styles, including margarita, pepperoni, and vegan. Take one home, pop it in the oven and enjoy!

• Wraps from Café Desta are back and they’re flying off the shelves. We have a mild wrap, made with yellow split peas, collard greens, and a spicy wrap, made with red lentils and veg-gies.

• Finally, we’ve started carrying a variety of gluten-free products from the Gourmet

Girls Go Gluten Free, including gluten-free

brownies, granola bars, cookies, and cupcakes.

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May 1The Politics of GMOsFormer Food Conspiracy Co-op marketing and membership manager and current Non-GMO Project executive director Megan Westgate returns to Tucson to give a presentation about genetically modified food, its effect on consum-ers, farmers and the environment. The talk will be followed by a Q&A. 7 p.m. at The Screen-ing Room, 127 E Congress St. $5 (proceeds to benefit the Community Food Bank of Southern Arizona).

May 1Food Conspiracy Tour with Holistic Health CoachCo-op owners and non-owners are welcome for this educational and inspiring food tour. The Co-op food tour will help you to navigate through a natural food store, expand your current food knowledge, and gather helpful infomation about specific restricitve diets. Optional group gathering afterward for snacks, discussion, and sharing. For more information:www.corytemkin.com. 11am-12:30pm. $15 (in-cludes tasty giveaway) Must pre-register: cory.temkin@hotmail.com or 520-488-8900.

May 8Food Conspiracy Board Meeting6:30 p.m. at the Hoff Building. All owners are welcome. Stay involved in co-op decision-mak-ing and accrue time towards a co-op discount for your attendance. (For three hours of time accrued, members receive a month-long 5% discount.)

May 26Bisbee Organic Garden Tour, BisbeeJoin BASA and Ecoasis in Old Bisbee to view artistic, inventive ways to grow produce in unconventional spaces. Also learn how to start (or improve) your own garden, get growing tips, observe spring crops, and learn about mulch-ing, composting, and watering systems. Or just meet some fellow gardeners. Date/Time: Sunday, May 26, 10am to 2pm. Location: Tour starts at Ecoasis, 54 Brewery Avenue. Free! See www.bajaaz.org/calendar for more info, or call 520-331-9821.

June 1Volunteer to Install Rainwater SysternsWe’re looking for a handful of volunteers, and we’ll take the first few people who contact us. Please email marketing@foodconspiracy.coop to let us know you’d like to help out. Please note we do ask that volunteers wear closed-

toed shoes, have appropriate sun protection, and have protective glasses or sunglasses. Be prepared to get your hands dirty while having fun and learning new skills! Volunteers will get a 5% discount at the register the following month for every three hours worked.

June 1Bisbee Solar Cook-Off & Festival Join BASA & the Bisbee Farmers Market for the 11th Annual Solar Cook-Off & Festival on Saturday, June 1 from 9am to 1pm. Activities will include solar cooking demonstrations as well as solar ovens and accessories for sale. At 10:30am, join local experts for a Solar Cook-ing Basics class. At 11:30, learn how to build your own solar oven with a cardboard box and aluminum foil. Feel free to bring a solar oven and join in the fun (a potluck will follow the event for those who prepare solar food). Loca-tion: Bisbee Farmers Market (in Vista Park in the Warren District). For more info, visit www.bajaaz.org/calendar or call 520-331-9821. Free.

June 5Food Conspiracy Board Meeting6:30 p.m. at the Hoff Building. All owners are welcome. Stay involved in co-op decision-mak-ing and accrue time towards a co-op discount for your attendance. (For three hours of time accrued, members receive a month-long 5% discount.)

June 5Food Conspiracy Tour with Holistic Health CoachCo-op owners and non-owners are welcome for this educational and inspiring food tour. The Co-op food tour will help you to navigate through a natural food store, expand your cur-rent food knowledge, and gather helpful info-mation about specific restricitve diets. Optional group gathering afterward for snacks, discus-sion, and sharing. For more information:www.corytemkin.com. 11am-12:30pm. $15 (includes tasty giveaway) Must pre-register: cory.temkin@hotmail.com or 520-488-8900.

June 8Volunteer to Install Rainwater SysternsWe’re looking for a handful of volunteers, and we’ll take the first few people who contact us. Please email marketing@foodconspiracy.coop to let us know you’d like to help out. Please note we do ask that volunteers wear closed-toed shoes, have appropriate sun protection, and have protective glasses or sunglasses. Be prepared to get your hands dirty while having fun and learning new skills! Volunteers will get a 5% discount at the register the following month for every three hours worked.

Tucson Women’s ChorusOngoing enrollment for Tucson Women’s Cho-rus. Spring 2013 Series starts Jan. 28 & 31. Sing a cappella multicultural songs, including songs from Hawaii, Japan, Africa, the shape-note or Sacred Harp tradition, a Chinese proverb in a gospel mode and a 3-song cycle of spiritu-als. No auditions, sight-reading, experience or performing necessary. Central group: Mondays at 7 p.m. (starts 1/28), St. Mark’s Presbyterian, 3809 E. 3rd St. Northwest group: Thursdays, 7pm (starts 1/31), NW UU Congregation, 3601 W. Cromwell. Series ends on 4/27. FREE first visit. Open to girls with singing adult. $75/adult, girls/free. Scholarships available. Pro-rated enrollment throughout the series. Karleena Ravenwood, Founder/Director, 743-0991, www.tucsonwomenschorus.org.

Skillfully Aware: 6 Weeks to Overcoming Stress, Pain and Strong Emotions or Urges6-8:30 p.m. Learn the inner-workings of your mind and body. See into the heart of your chal-lenge and heal it using science and meditation. $300. Co-op owners get a 20% discount. The Zendo Oasis Studio, Central Tucson near U of A. More info: 981-9911 or skillfullyaware.com

Native Seeds/SEARCH Salons6-8pm on the third Monday of the month at the NS/S Conservation Center, 3584 E. River Road, 85718 just east of the Alvernon intersection opposite the Waldorf school. Look for our mar-quee sign. For details and other NS/S events please go to: www.nativeseeds.org

Jyoti (Light) Meditation ClassesFree Jyoti (Light) Meditation classes held from 1-2:15pm on the 1st, 3rd, and 5th Sundays at Wellness First, 3861 1st Ave. Sponsored by Science of Spirituality and dedicated to Love, Peace and Unity. For more info call: Diann at 520-625-8312 or email gdshively@gmail.com. www.sos.org.

Men’s GroupThis ongoing group, facilitated by Robert Harris M.A., is for men committed to working through their personal stories to get to their True Pur-pose. The focus is on renewal and change. Tues-day’s 7:00-8:45p.m. At 529 E. Roger Rd. $35/week. Personal interview is required. Call (520) 822-4982. bobcatintegrativeconsulting.com.

Qigong Foundation ClassOngoing class meets Monday evenings from 6-7 p.m. at the Caritas Center for Healing, 330 E. 16th St., and on Thursday evenings from 6-7 p.m. at Lotus Massage and Wellness Center (2850 E.

COMMUNITY CALENDARMay

june

OnGoInG EVEnTs

12

CALENDAR, continued...

neXT ISsuE

Grant Rd.) $8/drop-in or $30 for 5 classes. First class free for co-op members. For more info: 881-0723 or email at oliversoasis7@gmail.com

Taoist and Sufi MeditationOngoing weekly class meets Mondays at 7:15 p.m. at Caritas Center for Healing, 330 E. 16th St. This class integrates two wonderful spiritual traditions that can help bring deeper peace to our being. The Taoist Water Method prac-tices of inner dissolving can help to open and transmute blockages in the deeper layers of our being. The Sufi path will include chanting Divine Qualities [such as Al-Fattah (the opener) and As-Salam (the peace) etc.]. The qualities infuse us with beautiful energies helping us open to the Divine within. Donations accepted.

Dances of Universal PeaceThe Dances of Universal Peace are simple, meditative and uplifting group dances. They represent and integrate many of the world’s spiritual traditions, helping to create peace and unity within and without. Second Saturday of every month, 7:00-9:00 p.m. Yoga Oasis, 2631 N. Campbell Ave. $5 to $10 donations accepted. For more info, contact Joanie at: (520) 820-8180 or email: joanie.sawyer@gmail.com

Dance, Drum and Shotokan Karate ClassesBarbea Williams Performing Company offers dance, drum and Shotokan Karate classes in their newly renovated performing arts studio and gallery located inside Dunbar Cultural Center. We offer ongoing classes for children, teens and adults. Call: (520) 628-7785 or email: barbeabwpc@gmail.com for fees, dress code and registration info.

Local First ArizonaLocal First Mixers are the 1st Wednesday of each month from 6-8 pm. The location changes but details are posted to our website here: localfirstaz.com/news/member-events/tucson-mixer/. Questions? Email: Deanna@Local-FirstAZ.com or phone: 333-2073

Study Taiko with Odaiko SonoraTaiko classes for all ages and abilities. Learn rudiments of Japanese ensemble drumming, including historical and cultural background. Adult Recreational Taiko class for beginning and continuing students, Saturdays, 2:30-4:30 p.m. beginning Jan. 7. Ongoing Friday after-noon drop-in and Monday night youth classes. Rhythm Industry Performance Factory, 1013 S. Tyndall Ave. Visit www.tucsontaiko.org or call Karen at (520) 481-8003 for details.

Contra DancePresented by Tucson Friends of Traditional

Music. 1st, 3rd, and 4th Saturdays. 7:00 p.m. (Intro lesson at 6:30 p.m.) at First United Methodist Church, 914 E. 4th Street. Caller, live music, smoke/alcohol free environment, all ages welcome. $8, $7 TFTM members, $6 students. For more info go to www.tftm.org or tucsoncon-tradance@cox.net

Watershed Management Group WMG’s Co-op offers hands-on workshops that can teach you how to implement green-living practices at your home. From rain gardens to cisterns and greywater systems for landscapes; and from humble vegetable gardens to a So-noran food forest; and even chicken coops and compost systems; WMG does it all. For events, visit: watershedmg.org/calendar. Email Co-op Coordinator: co-op@watershedmg.org or call: (520) 396-3266

Private Dance LessonsSingles, couples, and even youth can learn how to dance Latin, Ballroom, Country, and Swing; whether you want to dance socially, for per-formance, or competitive dance. It’s a fantastic workout and a great way to boost your social life. Meanwhile, you will be developing a skill you have always wanted to acquire. No age limit and same sex couples are welcome. Lessons can be scheduled around your busy lifestyle. Call 275-7931 or email danzrevolutionz@hotmail.com

Desert Sky Community SchoolOngoing Kinder and Grades enrollment. School tours weekly by appointment. A tuition-free Waldorf-inspired education at this non-profit charter school includes arts, music, movement, and two foreign languages in all grades. 1350 N. Arcadia, near Speedway and Swan. Call 745-3888, email desertskyshelly@gmail.com, or go to www.desertskyschool.org.

Nature Conservancy Rainwater Harvesting Tours The Nature Conservancy is now offering free public tours of their 2+ acre central Tucson site featuring rainwater harvesting cisterns, passive water harvesting berm and basin designs, water harvesting curb-cuts, native landscaping, and green building construction. For more info and a current tour schedule, contact: (520) 547-3437. Groups may schedule tours at times other than the regular schedule. To participate in a tour, simply show up and meet at the front entrance (NE corner) of The Nature Conservancy’s office building at 1510 E Ft. Lowell Dr.

BICASLearn about the repair and maintenance of bicycles. Tucson’s Bicycle Non-Profit offers

community classes. Saturdays, 1:00–4:00p.m. Classes are $20 each. Work/trade and Spanish translation is available. To register or for direc-tions, call: (520) 628-7950.

Desert CronesThe Desert Crones features programs and meetings for women over 50. All meetings are free. The meeting place is Fellowship Square, Villa III, 210 Maguire Ave. Programs include guest speakers, writing workshops, and drum-ming circles. Hours are 1 – 3 P.M. every Thursday. Call 409-3357 for additional information.

WomanKraftArt classes and gallery showings validating and empowering women artists and other under-represented groups. A variety of arts and crafts classes are offered each month. Tuesdays, Wednesdays, Fridays and Saturdays, 1:00–5:00 p.m., February-May and July–December. 388 S. Stone Ave. Call: (520) 629-9976.

Iskashitaa Refugee NetworkVolunteers and donations needed to help U.N. refugee families in Tucson learn English and adjustvto a new culture. Volunteer to harvest fruitsvand vegetables alongside refugees, distribute gleaned food, help in the office, fundraise, or assist at events. Contact Barbara Eiswerth by phone: (520) 440-0100 or by email: information@iskashitaa.org. Visit our website at: www.HarvestTucson.org for more information.

Tucson Laughter YogHA ClubThe club meets every Sunday at 5:30 p.m. at the Water of Life Metropolitan Community Church, 3269 N. Mountain Ave., just North of Ft. Lowell. Enter the purple door on the west side of the house. Free and open to the public. Donations gratefully accepted. Come laugh for the health of it! Contact Joanie at 349-7451 or Judy at 638-8400 or info@laughteryogawithgita.com

The Community Calendar highlights events and meetings of interest to Co-op members. If you would like to be considered for inclusion in the Calendar, please submit all information about the event to: newsletter@foodconspiracy.coop. Please include a contact name and phone number. Due to the quantity of submissions we receive, we are not always able to publish all events. Submissions for the next issue must be received by June 1.

13

Looking to be inspired? Let our knowledgable staff help! You’ll find these “staff picks” and others like them at the Food Conspiracy Co-op. STAFF PICKS

immaculate bakingnatural crescent rolls

05-2013

StAFf PICK

CLARE enjoys these rolls hot out of the oven. “Before baking I’ve been stuffing them with cream cheese and jalapeno,” she says. “Yum!”

guayaki yerba mate revel berry

05-2013

StAFf PICK

KEVIN enjoys the kick in the pants he gets from this fruity beverage. “It’s a tasty coffee alternative,” he says.

conspiracy brownies

05-2013

StAFf PICK

SANDY loves these rich, chocolaty treats made by the co-op’s Conspiracy Kitchen. “They have my favorite ingredient in them,” she says. “Coffee!”

food conspiracy co-opannual meetingMarch 3, 2013

more photos at www.facebook.com/foodconspiracy photos by Randy Metcalf, www.randymetcalf.net

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“It’s like having your grandma in the real estate business.”

Jill RichRealtor

Jill Rich, GRI, CRS, ABRLong Realty Company

1890 E. River Road, Tucson, AZ 85718Bus. (520) 577-7400 Cell (520) 349-0174

Toll free # 800-328-1575 email: jbr@dakotacom.net

238 E 26th St • 520.740.0810

The Gloo Factory stocks recycled,Fair Trade and Union Made products

Color copies • Banners • T-shirts • Graphic designBumper stickers • Buttons • Newsletters & more

Gloo Factory is a C.W.A. 7026 Union Print Shop

TheGlooFactory.com

Community-Minded Printing

radishes, turnips, beets, chard, kale, collard greens, garlic, carrots,

snap & snow peas, and zucchini

may/june

FoOD CoNsPIrACY

co-optake a bite.Our muffins and bagels are the best in town and are made with organic ingredients.

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FIRST FRIDAYSUMMER SALES

All shoppers save 10% on purchases.Sign up to become an ownerand receive a $10 gift card.

may 3 & june 7

don’t miss the next...

Plus, tastings from the Conspiracy Kitchenand live music from 6-8 p.m.

10% off does not apply to basic buys, gift cards or case discounts.volunteers, max discount is 15%

loftFARMERS’MARKET

C I N E M A

FARMERS’MARKET

loft

at the loft cinema, 3233 e. speedway

Featuring bagels, muffins, salads and more from the Conspiracy Kitchen.

Plus deliciousfresh fruits, vegetables and prepared foods from lots ofother local vendors.

FoOD CoNsPIrACY

co-optake a seat.Grab a meal from our hot bar or salad bar and relax in our new seating area.

ROUND UP FOR CHARITYFor the past two holiday seasons, the Food Conspiracy Co-op has asked customers to round up their total bill to the nearest dollar and give the extra change to the Community Food Bank of Southern Ari-zona. The fundraising drives were such a success that we were motivated to ask ourselves, “why do these campaigns only at the holidays?”

Charity is an important part of what makes the Food Conspiracy Co-op special. In fiscal year 2012, the co-op donated $13,150 to local non-profits. This does not include the weekly produce donations to Casa Maria Kitchen and The Southern Arizona AIDS Foundation or food donated to the Food Bank. Nor does it include the Cooperative Community Fund grants we gave to nonprofits chosen by co-op owners.

Starting in May, the Food Conspiracy will ask customers to round up their purchases for a different local nonprofit every other month. (Shoppers will still be able to donate to the Cooperative Community Fund at the registers if they like.) The first nonprofit we’ll be raising funds for will be BICAS, a collectively-run community education and recycling center for bicycles that welcomes people of all ages and walks of life. Through advocacy and recycling of the bicycle, the BICAS mission is to promote education, art, and a healthy environment while providing service and opportunity for those in need. You can learn more about BICAS at www.bicas.org

If you have a nonprofit that you think does important work and would benefit from co-op support, send an email to marketing@foodconspiracy.coop and make your case.

412 N. Fourth Avenue · Tucson, AZ 85705www.FoodConspiracy.coop

PRSRTD STDUS POSTAGE

PAIDTUCSON, AZ

PERMIT no. 821

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