september 2013 - sevananda natural foods market

September 2013 • Sevananda Co-Options | 1

2 | Sevananda Co-Options • September 2013 September 2013 • Sevananda Co-Options | 3

Sevananda Natural Foods Market 467 Moreland Avenue NEAtlanta, GA 30307404.681.2831fax 404.577.3940web: www.sevananda.coopemail: [email protected]

Store Hours:8:00 am to 10:00 pm every day

Co-Options Staff

Editor in ChiefAhzjah Netjer [email protected], ext. 111

Proofing/Copy Editing/Layout Stephen Wing

In-House Graphic DesignAno Dennis

Opinions expressed in this news-paper are the writers’ own and do not necessarily reflect the poli-cies of Sevananda Natural Foods Market. Permission to reprint any articles must be obtained from the Editorial Director. Submissions from the general public are ac-cepted, but there is no guarantee of publication without prior agree-ment from the Editorial Director or Managing Editor. Due date for submissions is the 10th of each month. This newspaper is printed on 100% recycled newsprint.

Sevananda Board of [email protected]

Calvin Vismale, President678.524.4065

Connie “Kijai” Turpeau, Secretary, 404.520.7461

Tawhiyda Tupak-El678.949.8829

Jen Macuch Kato404.296.2767

Interim Board members:

Bert [email protected]

Wellness Wednesdays

give you a chance to meet

with wellness experts offering

consults, demos and samples

in our Wellness Department,

Wed., Sept. 11 and 25 1:00 to 4:00 pm!

(every 2nd and 4th Wed.)

Sevananda Bulletin Board

TaSTe of Sevananda food fairS

are an opportunity to sample Sevananda specialties from the cold case and deli!

Saturdays from noon to 4:00 pm.Come on out for some fun food tastings!

GMO Awareness

This MonthJeffrey Smith in Atlanta!

Tuesday, Sept. 17 6:00-9:00 pm

Morehouse School of Medicine NCPC Auditorium

720 Westview Dr. SW Atlanta 30310 FREE event!

Donations requested.

Jeffrey Smith, executive director of the Institute for Responsible Technology,

is the author of Seeds of Deception: Exposing Industry & Government

Lies about the Safety of the Genetically Engineered Foods You're

Eating and Genetic Roulette: The Documented Health Risks of

Genetically Engineered Foods

Did you know . . .

Sevananda is a Sanskrit word meaning

"Service is Bliss."

Storytime with AbigAilSaturday, Sept. 29, 4:00-5:00 pm

Shop the Co-op while your kids enjoy coloring, storytelling, and healthy snacks and juices

with Abby Diorio of our Deli Dept. For more information, call 404-681-2831 ext. 111 or

email [email protected].

Attend a Sevananda

Board Meeting!

Sevananda's Board of Directors generally meets

on the third Tuesday of each month at 7:00 pm. All

Member-Owners are welcome to attend as observers. Please bring your member ID card.See Sevananda.coop Board

page for next Board meeting

date and location.


Feature Story

Avoiding Childhood Obesityby the Center for Science in the Public Interest

Sevananda Bulletin Board

What’s Cooking?

SCHOOL OF COMMONHEALTH...Nourish Thy Mind, Body, & Spirit

with Asata Reid Life Chefhealthy cooking, meal planning & pantry stocking

www.sevananda.coop 404-681-2831

In the education room $15 members-$20 non-members

Join Life Chef Asata Reid to learn how to incorporate healing food into your everyday life with quick and easy recipes that support wellness, sustainability and healing through food. What’s Cooking? takes place on the Second Saturday of each month from noon to 1:30 p.m. in the Education Room. This demo-style cooking class is an opportunity for information sharing with others who are interested in celebrating food that ts your lifestyle.

Healthy Holiday RecipesSaturday October 12th Noon to 1:30 p.m.

Obesity in children has reached epidemic propor-

tions. Ultimately, energy im- balance is the reason for exces-sive weight gain, whether the main cause is genetic, endocrinal, or idio-pathic. A contributory factor seems to be the consumption of carbon-ated drinks sweetened with sugar. These have a high glycaemic index and are energy dense.

Providing our children with food ed-ucation has never been more vitally important as it is today. As a result of obesity-related disease, children of this generation are predicted to be the first to die at a younger age than their parents. Furthermore, one-third of children in the United States are overweight or obese, and total health care costs attributable to obesity could reach up to $957 billion by 2030, accounting for 18% of U.S. health expenditures. At the same time, 17 million children in the US remain hungry.

What can we do to reverse these trends?

Schools, together with local com-munities and families, need to be at the heart of food education, to teach children about food, where it comes from and how it affects our bodies, and therefore to put the tools of prevention in the hands of children themselves.

If every child had the opportunity to learn about, grow, and cook food, and understand the implications of food waste in the wider community, we believe they’d have the knowl-edge and tools to lead healthier and more fulfilling lives. Studies show that:

• The more children learn about food and nutrition, the more likely they are to eat fruit and vegetables.

• The more children cook and pre-pare fresh food from scratch, the more likely they are to appreciate healthier and more varied ingredi-ents.

• The more children plant and har-vest fruit and vegetables, the more

motivated they’ll be to eat them also.

Schools have the unique ability to educate children about food, yet this is sorely neglected in most. We invite you and your organization to join us in the essential mission of reversing this trend and creating a food-literate society. Sign on to support and share your belief that food education should be available for every child, in every school in America.

Remember, improving food edu-cation will not only help to reduce health care costs, it will protect the health and well-being of our chil-dren and families, and enable the next generation to make life-long

healthy choices.

We invite you and your organization to join us in the essential mission of creating a food-literate society by signing on to support and demon-strate your belief that food education should be available for every student in every school in America.

National Food Day is October 24, 2013. Create your own Food Day and celebrate in your community!

For more information on Food Day and other food safety for children projects, or to have your entire or-ganization as a supporter of this effort, please email us at [email protected]. (Center for Science In the Public Interest).

"National Food Day is October 24, 2013.

Create your own Food Day and

celebrate in your community!"

Give the Gift of Health

Gift Certifi cates!


Wellness

Adaptogens Helping the Body “Adapt” to Stress

by Pam Gould

Most people count the be-ginning of the year as the first of January according

to the calendar. For me, the start of a new year has always felt more in line with September 1, when school is back in session and life takes on a new rhythm.

Whether or not you have school children and are dealing with the back-to-school schedule change, life in Atlanta shifts a bit this time of year for all of us. Traffic patterns change, congestion is heavier, day-light hours start to shift, and some might notice a subtle shift within themselves too: more stress.

Regardless of our lifestyle and family situation, the ability to deal with the stress life throws us is an important part of staying healthy. There is lots of information docu-menting the direct link between stress and our physical (and emo-tional) health. This time of year is always a reminder to me of some of these practices I may have

forgotten.

At the very top of the list of im-portant practices for dealing with stress is a good night’s sleep. Even though the majority of people get less, most adults need a consistent eight hours of solid sleep (and kids and teens need more). During sleep is when your body recharges, cells regenerate, your immune system is strengthened, and your spirit is re-newed.

Navigating during the day on less sleep means your body is oper-ating without its energy reserves being fully charged. Over time, it will weaken your body and impact your body’s ability to deal with stress, which will then have a bigger impact on your health. If you have sleep issues, I encourage you to find out what is the root reason why and remedy this. A rested body is a strong body.

A class of herbs I always think of when trying to gently support

an overstressed self is known as “adaptogens.” These herbs have multiple actions but their “adapto-genic” action means they specifically support the body’s innate ability to adapt to stress and help restore bal-ance. Great, huh?!

Not only that, but they are deeply nourishing as well. Adaptogens are deeply impacting but also slow moving, so you have to take them for quite a while to really feel their positive effect. And when you do, it’s not like you’ll be hit over the head with feeling better, it’s more like a slow, calm that all of a sudden you realize you have. We could all ben-efit from what these friendly herbal allies have to offer!

Serious scientific study of adapto-gens began in the late 1940s, but their healing ability has been known for thousands of years throughout many cultures around the world. In the 1940s Soviet scientists started exploring the benefits of this class of herbs and their ability to fight

stress, prevent and reduce illness, and generally strengthen the body.

But not all adaptogens are alike, just as all herbs are not alike. It is important to choose the right ones according to what you are trying to rejuvenate or re-regulate in the body. That is the art of working with herbs. If you want to under-stand more of how to integrate these herbs into your everyday, I encour-age you to find a local herbalist to help you explore the appropriate herbs to use. Alternatively, a great book for learning more about adap-togens is by David Winston and Steven Maimes, entitled Adapto-gens: Herbs for Strength, Stamina, & Stress Relief.

I feel better already . . .

Pam Gould is an Atlanta herbalist passionate about teaching how to integrate herbs into everyday life to achieve greater health. Visit her at www.earthmamaremedies.com or www.theherbkitchen.com.

Journey of Wellness in SEptEmbErMOVIE: “GENETIC ROULETTE,” Saturday Matinee, Saturday, September 21, 12:00-2:00 pm. Genetic Roulette: The Gamble of Our Lives is another film from Jeffrey Smith’s Institution for Responsible Technology. This seminal docu-mentary provides compelling evidence to help explain the deteriorating health of Americans, especially among children, and offers a recipe for protecting ourselves and our future. Non-GMO popcorn and organic drinks served. Free.

“E2 CLUB” with Dawn Jameson, Saturday, September 21, 11:00-12:00 pm. on the Sevananda sales floor. Feeling overworked, overwhelmed, overweight and confused about what to eat? Bombarded daily with information about what, when, where, why, and how much to eat? Well let’s talk about it! Dawn Jameson proposes a new concept: “Educated Eating.” It is her belief that if you educate yourself, i.e. un-derstand the logic behind your eating, and begin to raise your awareness, you can begin to live a healthier, more mindful lifestyle, and reduce symptoms associated with obesity, diabetes, high blood pressure, and heart disease. She takes one major piece of the nutritional puzzle and breaks it down into manageable, bite-size, easily understood portions. Start today – “Change Your Eating, Change Your Life!” Free.

“ANANDA MEDITATION,” every Monday, 7:00-8:00 pm. To learn how to meditate using ancient, proven techniques; to share spiritual fellowship, friendship, and support with others; to have a deeper understanding of the universal science of yoga, greater energy, health, success and poise in daily life, we invite you to join us for meditation and spiritual fellowship. Ananda Sangha and Communities sup-port small groups of truth-seekers who gather to practice the universal teachings of Paramhansa Yogananda, author of the spiritual classic Autobiography of a Yogi. This is a group-run meditation. Free.

B

e The Change

1% SALES DAY!

You can support the great work Atlanta’s non-profit organizations do. Every fourth Saturday of the month we

donate 1% of our sales to that month’s Be The Change Partner. BE THE CHANGE!

(you wish to see in the world!)

Learn more about Sevananda’s Be The Change Program at Sevananda.coop


Wellness ProduceOrganic Options’ FRESH PERSPECTIVES

Ask Dr. Patty ProduceQ: Dear Patty, I have just learned about the benefits of lycopene, but I don’t like tomatoes. Can I get it from another pro-duce item? Sarah Long

A: Well, Sarah, you’re in luck, according to the National Watermelon Board. “Watermelon is the lycopene leader in fresh produce, having higher concentra-tions of lycopene than any other fresh fruit or vegetable. In fact, fresh water-melon contains higher levels of lycopene than fresh tomatoes — a 2-cup serving of watermelon contains an average of 18.16 mg, and one medium-sized tomato contains 4 mg.”

I hope you like watermelon, Sarah!

Have Now, and Enjoy Later! Freezing Tomatoes, Melons, Beans, Blueberries & More

by Mark Mulcahy

If you find yourself sitting at the kitchen table grinning at the cornucopia of summer bounty

that is filling your fruit bowl, you're probably not alone as it’s hard not to appreciate this gift of summer goodness. You more that likely are trying to decide do I eat fresh the cantaloupe or the watermelon for breakfast today. Or do I make an-other amazing tomato sandwich for lunch. You know the ones where tomato is the featured flavor cut into a ½ inch slice on your favorite bread with just a spread of mayo.

Well before you start enjoying to-day’s abundance you may want to start thinking about winter. What? Winter? Why? Sorry for throwing a wrench into your late summer day-dream but consider this. There is nothing like that summer tomato, peach, melon, or green bean taste to cure the wintertime blues. And with the abundance come the best prices of the summer so doing some work now could bring very pleasant results in December.

No you don’t have to take a canning or pickling class you can use your freezer to save some summer and its not as hard as you think. Why not freeze some tomatoes for sauce. Try this technique, it’s easy and yields great results.

Tomatoes may be frozen whole, sliced, chopped, or puréed. Addi-tionally, you can freeze them raw or cooked, as juice or sauce, or pre-pared in the recipe of your choice. Thawed raw tomatoes may be used in any cooked-tomato recipe. Do not try to substitute them for fresh tomatoes, however, since freez-ing causes their texture to become mushy. Tomatoes should be sea-soned just before serving rather than before freezing; freezing may either strengthen or weaken sea-sonings such as garlic, onion, and herbs.

Select firm, ripe tomatoes for freez-ing. Sort the tomatoes, discarding any that are spoiled. Wash them in clean water as recommended above.

Dry them by blotting with a clean cloth or paper towels.

Freezing whole tomatoes with peels: Prepare tomatoes as described above. Cut away the stem scar. Place the tomatoes on cookie sheets and freeze. Tomatoes do not need to be blanched before freezing. Once frozen, transfer the tomatoes from the cookie sheets into freezer bags or other containers. Seal tightly. To use the frozen tomatoes, remove them from the freezer a few at a time or all at once. To peel, just run a frozen tomato under warm water in the kitchen sink. Its skin will slip off easily.

Now that we have our sauce covered how about some melons? Choose a favorite like Cantaloupe, Crenshaw, Honeydew, or Watermelon. Select firm-fleshed, well-colored, ripe melons. Cut in half, remove seeds and rind. Cut melons into slices, cubes or balls. Pack into freezer stable containers, leaving head-space. Seal and freeze.

And of course you’ll want some green beans this winter! To freeze green beans, steam the green beans for 2-3 minutes. Remove from heat and let them cool thoroughly before placing them in freezer bags and storing them in your freezer.

And blueberries for pancakes are a must! Place fresh berries in a single layer on a cookie sheet. Freeze them right from the container—be sure to not wash before freezing. Once frozen, transfer to a reseal able plastic bag and store.

While not a summer staple, ba-nanas will often turn quickly in the summer heat. Don’t fret — they can be frozen for later use as well. Just pop them in the freezer, peel and all, or peel and then freeze them. Either way will work. If you decide to freeze your bananas in their peels, the peel will turn black, but it won't affect the bananas in the least.

With all this food saved, wintertime is looking pretty good.

THiS MonTH’S TidBiTTo extend the time frozen foods maintain good quality, package foods in material in-tended for freezing and keep the temperature of the freezer at 0 degrees F or below. Eat within about 8 months for best quality.

Do not refrigerate tomatoes! They will retain their flavor and ripen correctly at room temperature. Once they are ripe, use within 3 days.

For best flavor, "ripen" cantaloupes at a room temperature of approximately 70 degrees for about two to four days. Once they have reached desired softness, store them in the refrigerator where they can keep 10 to 14 days.

Store zucchini in a plastic bag in the re-frigerator crisper drawer four to five days and do not wash until just before you are ready to use it. At the first sign of wilting, use immediately.

Store celery in the refrigerator in a plas-tic bag. Keep it away from apples, onions and pears, as it will absorb their odors

As with peaches and nectarines, allow your plums to ripen and soften at home at room temperature. Don’t put your plums in the refrigerator until they’re as ripe as you want them to be. To quicken the ripening process put your soft fruit in a brown bag with an apple.

Bulb onions can be stored loose, in a paper or mesh bag, in a cool, dry location for up to two weeks.

Because corn is highly perishable, it should be refrigerated immediately after you buy it. Cook corn as soon as possible after it is picked or purchased.

Green beans are best used immedi-ately, but can be stored in the refrigerator, tightly wrapped in a plastic bag, for up to five days.

Store fresh basil wrapped in a paper towel in a plastic bag in the refrigerator to keep the leaves dry and protect them from becoming black or wilted.

Blueberries are best used immediately, but can be stored (in a single layer) in a moisture proof container in the refrigera-tor for up to five days. Wash your berries just before serving them. To freeze blue-berries, place fresh berries in a single layer on a cookie sheet. Freeze them right from the container—be sure to not wash before freezing. Once frozen, transfer to a reseal able plastic bag and store.

Storage Tips for daily Produce freshness

B

e The Change

1% SALES DAY!

You can support the great work Atlanta’s non-profit organizations do. Every fourth Saturday of the month we

donate 1% of our sales to that month’s Be The Change Partner. BE THE CHANGE!

(you wish to see in the world!)

Learn more about Sevananda’s Be The Change Program at Sevananda.coop


BeautyWatchSchool of CommonHealth

Losing weight does not have to be an overwhelming task. Start by incorporating simple

guidelines to help keep you on track. These “no-diet” tips can help you develop healthy habits to facili-tate your weight loss goals. Make your healthy meal planning easier by grocery shopping at Sevananda Natural Foods Market. Also, visit MsToi.com for more tips on healthy living.

Tip #1 Drink ice cold water. Sip-ping cold water throughout the day helps the body burn more calories and boosts metabolism.

Tip #2 Cut out sodas. Eliminate this source of empty calories and sugar from your diet. Just one soda adds up to 200 calories and 30 grams of sugar to your caloric intake while providing little nutritional value. No cheating by drinking diet sodas. Use this an opportunity to drink more water.

Tip #3 Eat smaller portions. In general, a single serving of a food item should be no larger than the size of the palm of your hand. Por-tion sizes at restaurants and fast food chains have become larger and larger over the years. Eating smaller portions at each meal de-creases your caloric intake, thereby reducing your chances of weight gain from overeating.

Tip #4 Stock your kitchen with healthy, easy-to-prepare meals. Avoid the temptation of the fast food drive-thru by keeping easy, low-prep meals and snacks on

hand. Be able to whip to-gether a healthy meal or snack anytime by staying stocked up on frozen vege-tables, pre-washed salads, canned beans, pre-cut chicken breasts, organic yogurt, organic cheese, and brown rice.

Tip #5 Don’t eat while watching television. It is the natural tendency to snack while watching television. It is easy to mindlessly overeat whether you’re snacking on chips or carrot sticks. Excess calo-ries will be stored as fat no matter how healthy the snack is. Sip on green tea instead for an oral fixa-tion.

Tip #6 Detox on a daily basis. We are constantly exposed to toxins from our environment. Our bodies are unable to eliminate some toxins such as heavy metals. As toxins ac-cumulate, our bodies hold on to fat tissue to protect vital organs from them. It is necessary to detox daily by drinking plenty of water, eating leafy, green vegetables, and exercis-ing. Add a liquid zeolite supplement to your diet to help remove heavy metals.

Tip #7 Manage stress levels. During times of high stress, you may eat when you’re not hungry in an attempt to relieve stress and ful-fill emotional needs (called stress eating or emotional eating). It is im-portant to get a handle on stress in order to prevent weight gain. What reduces stress for one person may not work for another. Reduce stress

by taking up a new hobby, journal-ing, or even practicing yoga and meditation.

Tip #8 Count the quality of cal-ories instead of the quantity of calories. Many people suffer from nutrient deficiencies because of poor food choices. This deficiency can cause overeating which leads to excess weight gain. Make sure the majority of your diet consists of nu-trient dense items such as organic fruits and vegetables, superfoods, and legumes. Stay away from fast food and junk food which provide little nutritional value for the body.

Top 10 “No-Diet” Weight Loss Tips by Ms Toi (MsToi.com)

Tip #9 Incorporate re-sistance training in your workout. Resistance train-ing exercises, such as weight lifting, increases muscle mass. The more lean muscle tissue you have the more fat you will burn.

Tip #10 Move your body. Many people sit in front of a com-puter all day at work just to come home and sit in front of the television all evening. Stay active throughout the day by parking in the space fur-thest from the entrance, taking the stairs instead of the elevator, and standing for periods of time instead of staying seated. The more active you are, the more calories you will burn.

For more Ms Toi articles, videos, etc., visit Sevananda’s Beauty Watch at http://www.sevananda.coop/wellness/beauty-watch.

“I just wanted to tell you what a Consumer Reports article said about titanium dioxide and zinc oxide in sunscreens. It said nanoparticles of titanium dioxide and zinc oxide in sunscreens have been linked to reproductive and developmental effects in animals. The article also said Retinoids, part of the vitamin A family and an inactive ingredient in some sunscreens have cause an increase in skin cancers in mice. There's also a risk of birth defects in people taking oral acne medications containing retin-oids, though they differ from the retinoids in sunscreens. They also said animal studies have indicated that oxybenzone, which is in many sunscreens, may interfere with hormones in the body.”

A reader made this comment about recent reports regarding the safety of ingredients used in suncreens. Special thanks to him for providing this important information. This is a demonstra-tion of how Sevananda's Beauty Watch program works. Shop for safe sunscreens in the Wellness Department of Sevananda Natural Foods Market and avoid the risks.

Sunscreen Safety Alert from a Reader


BeautyWatch

September 2013 Be the Change Partner

Atlanta Bicycle CoalitionPedaling Toward Cleaner Air & Healthier Communities

Be the Change

Be The Change, a program founded by Sevananda Natural Foods Market in 1997, provides capacity-building, promotion and finan-cial contributions to locally-based nonprofit organizations. Any time during the month of September, let your cashier know you’d like to make a contribution at the register to our Be The Change partner. You may also shop at Sevananda on Saturday, September 28, when Sevananda will donate 1% of net sales for the day to the Atlanta Bicycle Coalition. Call Sevananda at 404.681.2831 to find out when the Atlanta Bicycle Coalition will be tabling at the store in August.

Organization Name: Atlanta Bicycle Coalition

Mission: The voice for better biking in Atlanta, making sure lawmakers hear the concerns of the bicycling community.

Contact: Rebecca Serna, Executive Director

Address: 213 Mitchell Street, Atlanta, GA 30303

Phone: 404.881.1112

Email: [email protected]

Website: www.atlantabike.org

• Starting in May we offered a series of free neighborhood bicycle classes that proved very popular. We believe education should as close to free as possible.

As the voice for better biking in Atlanta, we make sure lawmakers hear the concerns of the bicycling community through grassroots campaigning.

• In March, we helped to block legislation that would have made it illegal to ride side-by-side on the road. In the process, and by work-ing closely with Georgia Bikes, our efforts influenced the bill’s sponsor to support a statewide Complete Streets policy. The state DOT ad-opted a great Complete Streets policy in September!

• We helped convince the Gov-ernor to continue Georgia's participation in the Recreational Trails Program, which has built popular trails for biking and beyond throughout the state.

We are also literally drilling our message into the ground with our bike rack installations across the city. To date, we’ve installed 40 bike racks outside local businesses and organizations.

Every month, our staff and ex-cellent volunteers lead rides like Mobile Social, Heels on Wheels, and the ABC Fun Ride. Then a few times a year we create key events to build community and spark greater interest in cycling.

The biggest one is of course Atlanta Streets Alive! In May, 13,000 par-ticipated along a two-mile stretch of North Highland. That was sur-passed on October 7 when 20,000+ came out along a 5-mile stretch that included North Highland Ave., Virginia Ave., and two miles of the Eastside BeltLine trail! We are already planning for next year – hoping to expand to onto Peachtree Street for Atlanta Streets Alive Spring 2013!

At the Atlanta Bicycle Coalition (ABC for short), our mission is to create a healthier, more sustainable Atlanta by making it safer, easier, and more attractive to bicycle for fun, fitness, and transportation. Biking has the power to lift up entire cities, not just those who ride bicycles, by creating a higher over-all quality of life through improved public health, cleaner air, less con-gestion, and stronger communities.

ABC has been busy the past few years laying the groundwork for a transformation. With the help of our members, partners, and volun-teers, we’re making Atlanta into a safer, more vibrant city for biking! 2012 has been a year of growing mo-mentum, spurred by tangible steps to make Atlanta’s streets more con-ducive to cycling, such as installing bike racks, successfully advocating for bike lanes and trails, and cre-ating community changing events like Atlanta Streets Alive — you knew that was us, right?

Over the past six months:

• Our road safety audit helped the City of Atlanta get approval and funding for a buffered bike lane on Ponce de Leon Avenue, the most dangerous road for cyclists in the state.

• We received funding from Bikes Belong to spark a cool bike project connecting the misalignedsegments of 5th Street so cy-clists could more safely cross West Peachtree. With tremendous sup-port from Midtown Alliance and Georgia Tech, the city of Atlanta proudly opened this new project with a ribbon-cutting ceremony. The highlights were the mayor’s announcement of a new app to help

planners more accurately design bike improvements – Cycle Atlanta – and his vocal support for contin-ued expansion and improvement of conditions for cycling in the city. In addition to building infrastruc-ture, we are also making cycling more accessible to the community.

• Our bike share feasibility study examines the prospects for a city-wide bike share program! This study will be presented to the cities of Atlanta and Decatur in late fall.

Top 10 “No-Diet” Weight Loss Tips by Ms Toi (MsToi.com)

8 | Sevananda Co-Options • September 2013

Story TimeWith Abigail Diorio

In the Education Room

Sunday, September 29 4pm-5pm

Story time with Abigail is a free story time session on Sunday, September 29, at 4pm. Story time is offered for ages 3-6. Shop the co-op while your children enjoy coloring, and listening to exciting stories which take them on adventures of fun, mystery, and food education. Healthy juices and snacks from our deli and grocery departments are offered for children to sample. Join us! For more information, call 404-681-2831 ext 111 or email [email protected]

Story TimeWith Abigail DiorioWith Abigail Diorio

In the Education Room

Sunday, September 29 Sunday, September 29 4pm-5pm4pm-5pm

Story time with Abigail is a free story time session on Sunday, September 29, at 4pm. Story time is offered for ages 3-6. Shop the co-op while your children enjoy coloring, and listening to exciting stories which take them on adventures of fun, mystery, and food education. Healthy juices and snacks from our deli and grocery departments are offered for children to sample. Join us! For more information, call 404-681-2831 ext 111 or email [email protected]

school of CommonHealthNourish Thy Mind, Body, & Spirit

How to avoid foods made with

Shop Sma r ter, B e We l l

School of Common HealthF D WATCH

Branson Health Education Events In association with the Institute For Responsible Technology, Morehouse School of Community Health and Preventative Medicine, Georgia Organics, Truly Living Well,

Sevananda Natural Foods Market & The Children’s Wellness Network present

Jeff rey Smith in Atlanta!

Author, Award-winning documentary fi lm maker, and leading advocate of GMO-Free Food Systems

Jeff rey Smith, Founder of the Institute for Responsible Technology presents A talk on GMO Awareness and the health and environmental dangers of genetically modifi ed organisms in our food supply.

Visionary, Rashid Nuri, President of Georgia Organics & Founder/CEO Truly Living Well & Dr. Ralph David Abernathy III, Human Rights leader also joins Jeff rey in a comprehensive presentation of GMO’s in our food supply, how to avoid them, and solutions to this global issue that is aff ecting our communities.

F D WATCH

GMO Awareness This Month!

Rashid Nuri Dr. Ralph David Abernathy IIITuesday

September 17, 20136-9pm Morehouse School of Medicine NCPC Auditorium 720 Westview Dr. SW, Atl, GA

WednesdaySeptember 18, 2013 12:30-1:45pm Kennesaw State University, Prillaman Health Sciences, 1000 Chastain Road, Kennesaw, GA 30144

For more information visit Sevananda.coop

september 2013 - sevananda natural foods market

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