the co-op commons the co-op commons. ... directors we had our lowest voter turnout ... a computer...

“We must learn to reawaken and keep ourselves awake, not by mechanical aid, but by an infinite expectation of the dawn.” - Henry David Thoreau

We are a democratic organization with an elected board of directors.

What is a P.I.C?

What is PoGo?

What is C.I.?

What is MSD?

What are end caps?

What’s a CAP flyer?

Who is UNFI?

What’s a HABA?See answers

4

3deborah schumacher

staff Writer

7

time to vote!

join

co-optalkQ.

8

Become an owner-member for as little as $7 and then $2 for every month you shop.

11

Democracy: a government in which the supreme power is vested in the people and exercised by them directly or indirectly through a system of representation usually involving periodically held free elections (my emphasis, Merriam-Webster online).

I think most people would agree that—even though they won the legal definition of personhood (years ago) that includes freedom of speech and now includes the ability to contribute to political campaigns (in January)—corporations are not “the people” in a democracy. “The people” is you and me actively engaged in the government of ourselves. How can it be, then, that corporations have gained so much power and what can we do to change the course of this ship we call the United States of America?

Is Democracy Dead?

4&5

continued on page 2

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www.foodcoop.coop printed in Port Angeles on recycled paper talk to us on facebook

THE CO-OP COMMONSNewsletter of The Food Co-op in Port Townsend April/May 2010

Awakening

voTe AnnualMeeting

MAy1-14

THE CO-OP COMMONS www.foodcoop.coop 2 April / May 2010

THE CO-OP COMMONSa bi-monthly newsletter of

The FOOD CO-OPPORT TOWNSEND

established 1972

www.foodcoop.coop

414 Kearney st.Port Townsend, Wa 98368Store 360-385-2883

OPEN DAILYmon-sat 8 am - 9 pm

sun 9 am - 8 pm

MISSION STATEMENTseeking to uphold the health of our community and world,

The Food co-op, a consumer cooperative,

serves our membership by making available reasonably priced whole

foods and other basic goods and resources by means

of our life affirming democratic organization.

The CO-OP COMMONSis printed in Port angeles

using recycled paper and vegetable-based inks.

opinions expressed in this newsletter are the writer’s own

and do not necessarily reflect co-op policy or

good consumer practice.

EDITORIAL COMMITTEE: brwyn Griffin, editor

deborah schumacher, copy editor mindy dwyer, Graphic artist

estelle Giangrosso, [email protected]

SUBMISSIONS of interest to the community

are gladly accepted. Please drop off articles for consideration at the co-op

c/o The Co-op Commons. Include your contact information.

submissions may be edited for length or content.

[email protected]

MEMBER-OWNEDno annual feesone time $5.00

$2 payments every month you shop

until $100 capital investment achieved,

a paid-in-full [email protected]

PRINCIPLES1. Voluntary & open membership2. democratic member control3. member economic Participation4. autonomy & Independence5. education, Training & Information6. cooperation among co-ops7. concern for community

democracy cont. . .continued from page 1

600630

“A democracy is nothing more than mob rule, where fifty-one percent of the people may take away the rights of the other forty-nine.” - Thomas Jefferson

money or media coverage, used “off-the-shelf social technology,” and “[had] the proven side effect of building community on a grand scale.” Fundamentally, Greer believes that we already have the tools we need to make change in our participatory government—it’s only that the tools are not being used or are being used without effect.

What does any of this have to do with our co-op? Most immediately, we’re entering our own elections cycle with Board elections in May. The month running up to the elections is your opportunity to educate yourself about the issues that affect your co-op and to participate by casting your vote.

Just a Grocery StoreIn 2008 during elections for our Board of Directors we had our lowest voter turnout ever: 650 voted out of an eligible pool of 4,252. My own experience of elections (especially at the Member Services desk, where new members’ eyes often glaze over when I explain to them that one of the benefits of membership is the right to vote in Board elections) is that for most folks it has little relevance or real meaning in their lives. After all, we’re a grocery store. How is who gets on the Board of Directors at The Food Co-op important to my life?

A good question. But think about that statement: we’re a grocery store. The silent qualifier that’s missing is just. We’re just a grocery store. That statement makes sense in the context of a culture that regards food of any quality from any source as just food, fuel to keep the body going as we go about the business of living. Nuke me a Hot Pocket, quick, I’m in a hurry.

Or maybe you think that the quality of the food you eat and where it comes from is important, and that’s why you shop at the Co-op. If so, then Board elections matter.

Maybe you recognize that The Food Co-op is a local business vital to Port Townsend and Jefferson County because it supports other local businesses and is

The Vacuum at the Center“The Costs of Community” by John Michael Greer (visit him at thearchdruidreport.blogspot.com for more interesting commentary) suggests that we need to look to ourselves to answer the first part of that question. “Much of what’s wrong with the current American political system,” he writes, “is the result of a vacuum at the center of that system—a very large empty space where organized pressure from the public used to go.”

I think he’s talking about the involvement of ordinary folks speaking up for their families’ and communities’ interests. In the absence of our participation in neighborhood caucuses and our contact with elected officials for the development of meaningful party platforms, elections become “pointless media spectacles” where promises made at the podium are never carried forward during the elected official’s term. Greer concludes, “it wasn’t some conspiracy of corporate minions who brought about that state of affairs; what happened, by and large, was that most Americans dropped out of the party system, and the professionals filled the resulting void.”

A Citizen’s StrategyIn his article Greer gives a short history of citizen’s groups creating social change in this country: The Grange (an organization of farmers), who fought and won against the robber barons in the 1880s, as well as the Abolitionists, the Suffragettes, and the Civil Rights movement. Rural citizens organized themselves into granges at a time when corporations enjoyed even more unrestricted power than they do now “and the railroad corporations were the richest and most powerful of the lot” (Greer). The Grange farmers broke the railroad monopolies, achieving, says Greer, “total victory” when the railroad corporations lost their lucrative monopoly over transport.

Groups like the Grange, explains Greer, employed a “citizen’s strategy for constructive social change” that worked from the grassroots up, required almost no

itself a business that employs members of our community who might otherwise have to commute to a job somewhere else or leave our community altogether to find work. If so, Board elections matter.

A Poverty of TimeGreer reminds us that “communities need regular inputs of time and effort from their members, or they collapse into mass societies of isolated individuals—roughly speaking, what we’ve got now.” Sharon Astyk responds (in a reply to Greer’s post; visit her at scienceblogs/casaubonsbook.com) that “the absent space of political and social engagement…is a result not just of a culture of autonomy, but of a culture of industrialism that demands the labor of everyone in a unified project—and leaves very little space for other work.”

Astyk brings up a good point and one that suggests that the problem with our neglected democracy is not just a lack of community participation, but a poverty of time. “At the end of the day,” Astyk writes, “much of the work that would have been done in the daytime (meal prep, domestic labor) is shoehorned into evenings. Families are smaller, and less likely to live together, and the erosion of community ties creates a vicious circle—things we once could get for free from others, we now must work to pay for. The time that was used to make democracy is now subsumed into the workforce—and our livelihoods depend on us not undermining corporate power too much.”

Consumer or Citizen FirstLaboring as so many of us do in that unified project we call free market capitalism, we must nevertheless decide whether we’re consumers first or citizens first. To be citizens, it’s necessary that we attend to the needs of our democracy. There’s no easy way to do that without reassessing our lives and perhaps reordering our priorities. I’ll end with these words from John Michael Greer: “The costs of community may not be something most of us want to pay, but in the world that is taking shape around us, the alternative for a great many of us may be much worse.”


from the GM outreach600

“The price of the democratic way of life is a growing appreciation of people’s differences, not merely as tolerable, but as the essence of a rich and rewarding human experience.” - Jerome Nathanson

You may not be aware that our General Manager, Briar Kolp, has been away from her office for a few months due to a leave of absence. Management continuity is covered in Policy B7 of our policy governance manual. I am designated the lead while Briar is out with assistance from Marcia Atwood our Store Manager, VictoriaWideman in human resources and our finance team. We have a team approach so that no one person has to take on all the GM’s duties and responsibilities. You should also know that Briar has built a strong foundation so that we are not overwhelmed but operating smoothly. We are able to take care of normal operations as well as continuing on with our project list. There are several behind-the-scenes projects in operations that I want to share with you.

Recently, we have been able to build a computer database for input of our customer suggestion forms. This will allow operations to sort suggestions by three main categories; facilities, products, and customer service. Our goal is to be able to listen more effectively to you. With this system, the forms are being routed so that your questions are answered more promptly. We will still post the suggestion forms for members to view near the customer courtesy phone.

We are planning some resets of products. The sections which will be soonest reset will be: non-food cleaners (to accommodate bulk dish soap among other things); ice cream, frozen desserts and treats; and refrigerated foods. This is where you

will see our category management work on display. The basic premise of category management is to discontinue products which are not selling well to make room for new items or products suggested by members, as well as taking into account unique member requests, such as special dietary foods.

Some of the management/buying team have been working for a year on a product matrix to help assess new items. The matrix addresses many aspects about each product as well as the manufacturer, including: ingredients, origin, packaging, ownership, and more. There is much discussion among our team about each aspect and we have only been able to review about one-third of the matrix topics. Relating the matrix to our mission and principles is also part of our discussions.

There are two supporting pieces of information which will stand alone and support the matrix that are almost complete. They are a GMO (genetically modified organism) statement about products containing GMO ingredients and an unacceptable ingredient list for The Food Co-op. We built on work that other stores have done to create our documents. We have had requests to label products which contain GMOs. Our GMO statement will address the complexities of this issue. Look for both of these documents to be available by mid-May. We will have these documents available in the store, on our website, and at the Annual Meeting for member discussion.

management News

Movie showing at 1pm

find us on facebook

www.facebook.com/TheFoodCoop

Please join our e-mail listSend your email request to:

[email protected]

deb shorTesss.I.P.s. manager/ acting G.m.

STAy CoNNeCTeD!

follow us on twitterptfoodcoop

Farm-to-Cafeteria Update

brWyN GrIFFINoutreach/education manager


introducing five candidates. . .

“Individual commitment to a group effort -- that is what makes a team work, a company work, a society work, a civilization work.” - vince Lombardi

Participate: It’s crucial to a member owned cooperative. Voting in the election for the Board of Directors is the essence of this cooperative democracy. The Board’s role is to make strategic decisions that enable The Food Co-op to adhere to its mission and remain financially stable.

This year there are five candidates running for three positions. These five owner-members represent varying perspectives, interests, skills and passions. They are committed to cooperative values and are willing to put their energy into the governing of this organization.

The good news: the Co-op remains in a financially sound position, even as the global economy continues to falter. Hard work on the part of the staff and Board and support from the members is key to stability in tough times. The year ahead will offer challenges as the Board makes decision about changes to the store to improve access to reasonably priced products.

We will need to be creative and vigilant to strike a balance of food affordability and paying fair prices to the farmers who grow our food. We must be diligent in deciding on the products on the shelves and remain a positive force for change in the world.

Here’s how: review the candidates’ statements here, on the Co-op website (www.foodcoop.coop) and at the Board’s board at the front of the store; attend the “Cake with the Candidates” event on April 20; and make sure we have your correct mailing address when we mail your ballot on April 30. Then exercise your right to help shape the future of the Co-op between May 1 and 14.

See page 16 for Board Calendar

Joe Breskin #674 I love this Co-op and hope we continue as a vital, alternative business model in our community. I have been a member since 1976 and I buy nearly 100% of my food at this Co-op. I offer my skills, expertise, historical perspective, long term commitment and energies to help the Co-op integrate our mission and principles with our ways of doing business.

I’ve attended most of the Co-op’s meetings for 5-6 years and understand the important dynamic between the Board and Operations. I have worked on our product selection guidelines, boycott policy, and am helping to harmonize the rules that govern our Co-op with our Mission & Principles. I will continue to work to assure that the process that puts the products on our shelves is transparent, trustworthy and truly reflects the values we share.

I’ve consulted on food safety, traceability and packaging. I’ve been Director of our local Economic Development Council. I’ve built small business accounting systems from scratch, helped local businesspeople understand their financial statements, and built our City’s budgets and capital facilities plans.

I have worked effectively with our Co-op’s Board, Staff and owner-members to get a Product Boycott Policy written, adopted and tested. Over the past year, our Board Committee has been developing straightforward understandable policy language to make the General Manager’s job easier.

Our work is far from complete. After years of study I am ready to sit on the Co-op’s Board of Directors, to represent the broad interests of our membership. I am prepared to be YOUR representative insuring that our Co-op continues to bring the best possible food to your table at affordable prices.

Our local foodscape is rapidly changing. It’s an exciting and challenging time to navigate the complexities of what to eat and where to get it. An ever-expanding selection of fresh local foods is available at the Farmer’s Market and our Food Coop, more local farms are springing up, more people are joining community gardens or growing food at home - there’s never been a better time for local eaters.

Organic food is showing up everywhere: we can now eat bread made from locally grown organic wheat, organic Safeway brand corn chips, even organic food from China.

Unfortunately many of us face growing concerns over rising food costs and shrinking budgets. Many of our best-loved food suppliers have been swallowed whole by corporate behemoths. Most of our canned foods are lined with BPA - a known endocrine disruptor. We’re deluged daily with false promises and misleading labels, and we can still take home a free disposable plastic bag with every purchase of produce or bulk foods.

We’ve come a long way from the bad old days when our choices were few, and weekday sales were less than hundred dollars a day. But now is not the time to rest on our laurels - we still have work to do. If you want a Coop where all of the information is made available for informed choices, where we find ways to reduce the use of disposable plastic bags, a Coop that insists our suppliers find better alternatives to cans with BPA in the liners ... If you believe that our Coop should focus on our primary mission - whole foods at affordable prices - then I’m your man.

JaNeT WeLchelections committee chair/board member

Joe bresKINcandidate

JohN barrcandidate

Let Your Vote Count


vote for three

“If liberty and equality, as is thought by some, are chiefly to be found in democracy, they will be best attained when all persons alike share in the government to the utmost.” - Aristotle

My name is Sam Gibboney and I am asking for your vote to serve on the The Food Co-op Board of Directors. I believe The Food Co-op is more than a store – it is a hub of our community. I also believe that healthy food, healthy landscapes and healthy communities are inextricably inter-twined. Together we can help the Food Co-op to serve as a leader in creating a healthy, vibrant community. I work and live in Port Townsend with my son and husband. We have been members of the Co-op for over sixteen years and are extremely grateful that the Co-op exists in a community our size. I own and operate ISE Consultants, a firm that specializes in water and natural resources issues. I have a Bachelor of Science in Civil Engineering and a Master of Public Administration and would bring a wealth of experience to the Board.

Recently many of us have been working to support efforts to bring whole, fresh and local foods into public schools as well as other projects to help bolster our local food economy. The work to accomplish the mission of the Co-op doesn’t just occur within the walls of the store on Kearney Street. It happens in our kitchens, in our farm fields and in what we feed our children.

It would be an honor to serve and I ask for your vote.

I LOVE my Co-op! I have spent some time thinking about what else I might tell you about myself and my candidacy for re-election to the Co-op Board – and this is what I came up with.

I joined the Co-op as soon as I moved to Port Townsend and I do 90% or more of my shopping there. I love the Co-op as a place that embodies those shared community values that I hold dear.

We strive to do the very best we can in choosing healthful and nutritional food products – and we struggle to balance the objectives of buying the best products we can (local and/or organic) at prices that fairly reward the producers - while trying to keep food prices low.

We struggle to stay ahead of all of the ways in which our food-shed is threatened by commercial agribusiness - through changes in company ownership, changes in ingredients, and changes in packaging – and things change SO fast that no one can keep up.

We are a major and important employer in our community, providing good wages and benefits in a difficult economy and in a county with below average wages and relatively few employers – and we have a great staff that is knowledgeable and helpful and friendly everyday.

And finally, the Co-op serves as a community center where we see our friends and neighbors, where we debate and wrestle with challenging questions like those mentioned above, and where we each have the opportunity to participate in democracy at its finest.

I hope to have the opportunity to continue to participate in the governance of this wonderful place. Please give me that opportunity.

As a board member for the past two years, I have tried to actively listen to the hopes and concerns of our owner-members who have written or made comment at our regular meetings. Additionally, I have sought out the opinions of many of our owner-members who don’t participate in the governance process, but regularly shop at the Co-op. I am privileged to serve both groups. This means representing to the best of my ability the interests of those who don’t participate directly at Board meetings. My informal conversations indicate this latter group is generally satisfied with the operation of the Co-op.

However, it is apparent that some of our more active (and vocal) owner-members believe that the Co-op has lost its way. It appears that they advocate for a return to a smaller organization that values member benefits (lower prices) over participation in the broader community (encouraging local ag and education).

This election presents a clear choice: You can vote for candidates who wish to turn back the clock and return the Co-op to a prior incarnation. These candidates wish to reduce costs, reduce the number of products carried, scale back community outreach, reduce paid staff and “take back” the Co-op. Alternatively, you can vote for candidates who believe that the current incarnation of the Co-op appropriately balances community outreach and involvement and low cost to members.

As a candidate, I believe the current direction of the Co-op best represents the interests of the majority of our owner-members. If you agree, then I respectfully ask you to reaffirm your approval and vote for me.

rIcK sePLercandidate/re-election

sTeVe moorecandidate/re-election

sam GIbboNycandidate


esTeLLe GIaNGrosso, co-op Kitchen staff

eat well. . .be wellSpring Cleaning For Body, Mind & Home

Growth & Change in the Co-op Kitchen

435“The citizen can bring our political and governmental institutions back to life, make them responsive and

accountable, and keep them honest. No one else can.” - John Gardner

o many, spring brings growth and change and that’s what the Co-op Kitchen is striving to offer. Have you noticed new soups, salads,

spreads and entrees in our cold case, Grab and Go and hot bar? Have you tried them? Deli staff would be happy to accommodate you with a tasty sample—just ask.

In recent years many new salads have been shared as Featured Recipes by cooperatives belonging to the National Cooperative Grocers Association. Your Co-op, one of the top ten most successful co-op delis in the country, has submitted several favorite recipes of its own, including the Orange Quinoa and Sesame Snap Pea salads. One of our most popular recipes, the Beet and Kale salad, was shared with us by the Ocean Beach Peoples Food Co-op Deli. A delicious salad, and an extremely healthful one at that, we can hardly keep it from flying out the door. The fact that it’s practically raw gives it texture while the hemp seeds lend it a palette-pleasing nutty flavor.

In April you can expect to see a salad based on a recipe from the Sno-Isle Natural Foods Co-op, the Puget Sound Artichoke Salad, a fresh pepper, kale and artichoke salad with a Mediterranean twist. We’re also introducing an Asparagus Potato Salad made with blanched asparagus, tomatoes and carrots garnished with scallions and tossed with a zippy miso-mustard dressing (recipe from Lakewinds Natural Foods).

In addition to these new-to-us recipes, the food services team is always on the look-out to rotate new salads into our cold case or new goodies from local vendors. Look for dishes like the Tex-Mex pasta salad, Wild Garden salad, and Greek Rice and Chickpeas. New sinful creations from Anca: Tiramisu and Sticky Buns.

While there is a standing entree schedule, we swap our soup schedule every month, often to accommodate the seasons. And did you know that you can often special order old favorites (seasons allowing) for special occasions or for your own personal cravings?

As we serve you, our fellow owner-members, we are always seeking feedback. Please don’t hesitate to speak to staff or fill out a member comment card.

T s winter moves into spring, days move from early darkness to longer light, and nature springs into action. And so do we. As we move from

a more sedentary lifestyle into more activity, it’s a natural time to do spring cleaning for our bodies, our minds and in our homes. Following are a few tips and recipes to help freshen and restore your inner and outer environments.

For the Body and the MindThe liver and the gall bladder are the organs correlated with the spring season, a traditional time to cleanse and detoxify the liver. As a detoxifier, the liver breaks down hormones, waste products, chemicals, toxins, alcohol and drug metabolites and excretes them in the bile. The liver also regulates blood glucose (sugar) levels in concert with the pancreas, metabolizes carbohydrates, fats and proteins, and stores many fat soluble vitamins and iron.

Liver Support Herbs Brew as a tea infusion: dandelion root, milk thistle, licorice root, nettle and raspberry leaf. Peak liver function is between 2 and 4 a.m.; taking these herbs at bedtime can help support this function.

Spring Cleaning for the HomeThere are several excellent safe and effective cleaning products available in The Food Coop. Or make your own from basic ingredients, many of which can also be bought in our store. Below are two receipes for creating your own cleansers.

Cinderella All-Purpose Cleaner1 cup liquid castile soap (try our own co-op brand!)6 cups water¼ cup eucalyptus or thyme leaf tea, strained¼ cup lemon juiceSwish all ingredients together in a cleaning bucket and use with soft, colorful cotton rags.

Rose-Scented Elbow Grease1 cup baking soda1 Tbsp salt¼ cup rose petalsPulverize the ingredients together in a blender. Sprinkle on area to be scrubbed, wet slightly, and scrub! Baking soda raises the pH of the cleanser and can help stop corrosion.Recipe source is the Frontier Herb website at www.frontiercoop.com

A

JaN TobIN, Wellness department manager


eatin’ with the season

“Civilization is the process in which one gradually increases the number of people included in the term ‘we’ or ‘us’ and at the same time decreases those labeled ‘you’ or ‘them’ until that category has no one left in it.” - Howard Winters

daVId duNN, Produce Team Leader

Hopefully, with the return of that great big fiery ball in the sky, you’re able to shake off that winter chill. And, if you’re like me, your body is craving some fresh, green, local produce. Here’s a list of some foods that might help you feel some life come back to your body after all that heavy winter food:

• Arugula: Fresh and tender greens that have a bit of spiciness. An excellent source of vitamins A & C, folic acid, calcium, manganese, and magnesium. Arugula also contains anticancer compounds called glucosinolates that have antioxidant activity and are stimulators of natural detoxifying enzymes in the body.

• Lettuce: A good source of chlorophyll and vitamin K. Romaine lettuce has the highest amounts of vitamins with vitamins A, B1, B2, and C, folic acid, manganese and chromium. Basically, a low calorie source of nutrients. Eat raw or steamed (aka “wilted”). Steaming reduces bitterness and brings out the sweetness.

• Spinach: An excellent source of vitamins C and K, carotenes, and folic acid. Spinach is a very good source of manganese, iron, magnesium, vitamin B1, B2, B6 and E. It’s also one of the highest vegetable sources of lutein (promotes healthy eyesight), with antioxidants and anticancer agents to boot. Spinach is a big bag o’nutrients in a delicious green that goes with almost anything, cooked or raw.

• Asparagus: An excellent low-calorie source of potassium, vitamin K, folic acid, vitamins A, B6 & C, riboflavin and thiamin. Also a very good source of protein, niacin, phosphorous, protein and iron. And as many already know, it’s often used as a diuretic.

• Raabs (the flowering tops of cabbages, kales, mustards): A very good source of protein, vitamins A, B6, C, E, K, thiamin, riboflavin, niacin, folate, calcium, iron, magnesium, phosphorous, potassium, zinc and manganese. Wow! And this from a plant that got ignored all winter; now, you get to eat the flowering tops.

• Dandelion greens: A very good source of vitamins A, B6, C, E, K, thiamin, riboflavin, calcium, iron, potassium and manganese. Also a good source of folate, magnesium, phosphorous and copper. Dandelion greens can be a bit bitter when eaten raw; lightly steam to reduce the bitterness.

If you’re looking for some recipe ideas, don’t forget to check out the recipe rack near the Produce door, or feel free to ask any of the produce employees for cooking tips and ideas. We’re ready to load you up with ideas to help get good food into you!

Nutrient profiles from the following websites:www.nutritiondata.comwww.everynutrient.com

WHAT’S IN SeASoN

April & May

fresh greens, plant starts, storage roots, artichokes, arugula (baby), b e e t s, bok choy (baby), cabbage, carrots, cauliflower, chard (baby), collard greens, garlic (storage & baby greens), Jerusalem artichokes (sunchokes), kale, leeks (baby), lettuce, mushrooms, parsnips, potatoes, raab (kale & cabbage), rhubarb, rutabagas, spinach, turnips. Also...Seed Dreams seeds, veggie starts from Midori Farm, nursery plants from Windy Meadow Nursery, AND...fresh flowers from Corona Farm, Dragonfly Flowers, & Half-Moon Flower Farm.

April & MAY produce report

Lighten Up With Spring Greens

MeSS o’

GReeNS

1 large red onion,

chopped

1 large bunch of greens

(Collard greens and any

of the kales work well or

mix them up), cut into

bite-sized pieces

1-2 Tbsp olive oil or

butter

1-2 tsp apple cider

vinegar

Brittany sea salt (chunky

sea salt available in the

bulk section)

• Rinse greens well in a

colander

• Sauté onion in olive oil

or butter in a skillet until

soft but not caramelized

• Add rinsed greens to

onions and add a little

water

• Steam greens until

tender (5-10 minutes

depending on type of

greens)

• Lightly toss in apple

cider vinegar and salt

This is a clipped recipe

adapted by Deborah

Schumacher for cooking

all kinds of greens.


farmers market

“If your actions inspire others to dream more, learn more, do more and become more, you are a leader.” - John Quincy Adams

They might not agree with my assessment, to them it’s an awful lot of hard work with not a lot of security. But I see Midori Farm as a model small farm business.

Marko Colby and Hanako Myers have listened to the experts. They have diversified (mixed vegetables, plant starts, kraut) and specialized (an emphasis on Asian vegetables), they have added-value (Kim-chi and Kraut variations), they have a variety of sales outlets both wholesale and direct, local and out of county. And they have done it all so well, on less than 3 leased acres. I wanted to know how, how are they able to do it so well?

Hanako, being modest and reserved, was a little reluctant to comment, but said, “If it’s true, it’s because we love the work we do, and we are grateful: to spend our days outside, working with plants, and with each other. And I think because we love to learn, and farming gives us that opportunity, to keep learning about things we love.”

WILL o’doNNeLL, PT Farmers market

MIDORI FARM(or love, gratitude and fermented burdock)

That sense of love and gratitude carries through to all their products. When I asked about why they felt it was important to have a value-added component to their farm business, Hanako gave a number of well reasoned answers (use of surplus crops, better return on labor, etc.) but then added, “I think Marko just has a touch for making it (kimchi and kraut). And we wanted to grow on that.”

I see it at their PT Farmers Market stand, which is clean and well organized, yet abundant and beautiful. Their produce is immaculate. When discussing why they specialize in Asian vegetables, she replied that it was partly because she is Asian, and that she and Marko tend toward a more Asian diet, but also because the Asian varieties “are more delicate.” She said they can be more sweet, or mild, or even stronger in flavor, but what I was hearing was an appreciation of varieties whose flavors are more complex, elusive, and maybe refined.

The challenge in growing unique varieties is education. Marko and Hanako enjoy sharing recipes and ideas with customers at the Farmers Market, which is essential when trying to sell crops like burdock, one of their favorites. Marko also teaches classes on fermented foods at The Food Co-op.

Quality is a major focus for Midori Farm. Higher quality can also bring a higher return—essential when farming a smaller acreage. But when Hanako spoke of quality, she talked about their relationship with The Food Coop, which accounts for almost half their income. Hanako is grateful to the Co-op for placing a higher value on quality and education and factoring that into payment to their local suppliers.

“The Co-op staff is really kind and helpful,” Hanako explained. “They have been really generous about giving us space, especially for our plant starts. And they are great with educating the customer and giving planting info.”

WINDY MEADOW NURSERY

A FINE BALANCE:

See Farmers Market calendar on page 13

photo by Will O’Donnell


farmers market vendor spotlight

In 1989 I started Windy Meadow Nursery with the idea that the plants I produced would perform better in the landscape than my competitors if I developed a superior growing medium. Armed with 15 years experience in horticulture, I experimented with combining various animal manures, organic, and chemical fertilizers in the greenhouse soil. The organic nutrient formula we use today was worked out over eight years; each batch of soil used in the nursery was chemically analyzed and altered depending on how the crops we produce performed. Our actual production became the trials we used to arrive at the mix we use today for the 800 varieties of plants we grow every year.

Intrepid Coco-Coir® Premium Potting Soil has been registered for use in organic agriculture by the Washington State Department of Agriculture since 1999 and is the first coconut-based potting soil to be sold in the United States. Intrepid Coco-Coir® also became the first potting soil with active cultures of biological fungi and beneficial microbes sold to retail gardeners in the U.S. The soil is predictably and naturally disease suppressive and plays a major roll in our integrated pest-management program.

WINDY MEADOW NURSERY

The addition of these biological agents greatly enhances the availability of nitrogen and phosphorus in the organic mix. In fact, at Windy Meadow, we have eliminated the use of phosphoric acid in the feed water for our nursery plants for up to three years. By doing so, we have greatly restricted phosphorus from leaching into the groundwater—we’ve also saved a lot of money by not having to purchase phosphoric acid.

While conducting market research, I learned that the average gardener, while very concerned with putting three meals on the table every day, doesn’t think twice about feeding the flowers! I developed Intrepid Coco-Coir® with this customer demographic in mind. Intrepid Coco-Coir® is very easy and forgiving to grow plants in with minimal extraneous inputs. Our soil contains water-insoluble forms of organic and sustainable nutrients that will never leach away from the root system and affords the home gardener a very successful gardening experience.

Intrepid Coco-Coir® Premium Potting Soil is available in the outdoor floral/garden section of the Produce Department as are the Intrepid brand of nursery plants. Windy Meadow Nursery is located in Ferndale, Washington.

THE STUFF IN COCO-COIR POTTING SOIL• Immediately available nitrogen supplied by an

OMRI-certified compost and blood meal; fishmeal and feather meal supplies very slowly available nitrogen.

• Phosphorous from fishmeal and finely pulverized bone meal that has been fractured with sonic sound waves to the consistency of cake flour (rates of phosphorus availability in a biological system are a function of particle size). Even though we never use phosphoric acid in the liquid feed program, we get superior root development and flower production.

• Potassium comes from wood ash, kelp meal and coconut pith. The pith from the seed of coconut palms has very high concentrations of plant nutrients, especially potassium. Since the potassium is part of the pith, it’s available to the plant over a long period of time.

• Calcium is supplied by carbonate lime, dolomite lime, wood ash, fishmeal and bone meal.

• Magnesium is supplied by dolomite lime and olivine flour. Olivine is a locally-sourced mineral that is comprised of magnesium iron silicate.

• Iron is supplied in a slow release form by olivine, while blood meal supplies the more soluble form of iron.

• Silicon is supplied when the high level of biological activity present in the soil weathers the olivine. Silicon is an essential nutrient for some plants, most notably cucurbits (squash family). Recent studies indicate that silicon has also been shown to increase the brix (the measurement in percent of total dissolved solids or carbohydrates in the cytoplasm) index of hothouse grown vegetables. For vegetables, the higher brix measurements are used to indicate when a vegetable has reached its peak nutritional value for harvesting.

• Micronutrients are also supplied by coconut pith, kelp meal and wood ash.

Adapted from “Understanding Organics” scoTT TITus, Windy meadow Nursery

soil that feeds the plants that feed you

NOTE: A member comment card came in that requested we research Coco-Coir products to determine if they were toxic to dogs. The Food Co-op contacted Scott Titus at Windy Meadows and he had this to say: “It’s a common misconception - it’s actually coca (not coconuts) that’s toxic to dogs because of the chocolate content. Coca shells are sometimes used in plant mulch.” So, your beloved pets are safe around Coco-Coir potting soils, no worries.

“The only way to make sure people you agree with can speak is to support the rights of people you don’t agree with.” - eleanor Holmes Norton

Scott Titus of Windy Meadow Nursery, photo by Brendon O’Shea


store shelvesresearched & WrITTeN by Laura LaWLess, Grocery buyer, crIsTa ruTLedGe, mercantile buyer, deb shorTess, sIPs manager

“We preach the virtues of democracy abroad. We must practice its duties here at home. voting is the first duty of democracy.” - Lyndon B. Johnson

SILK PRODUCTSWe have discontinued the following Dean Foods products because they contain non-organic soybeans, which likely contain Genetically Modified Organisms (GMOs): White Wave Silk Creamer, White Wave Silk Yogurt & White Wave Aseptic Soymilk.

organicsTHE FOOD CO OP

no added fragrance

skin nutrition

THE FOOD CO-OP ORGANICSThe Food Co-op now has our own locally manufactured line

of organic skin nutrition. Clean with no added fragrance.Available in lotion, liquid soap, skin balm and lip balm.

Formulated by Bunny’s Bath of Port Townsend. Liquid soap and lotion also available in bulk .

New!

TO-GO WARE “Reduce Your Forkprint!”Bamboo utensil sets include a pair of chopsticks, a fork, knife, and spoon. Included is a compact portable holder made of R-PET (recycled PET plastic) with a handy clip. Bamboo does not stain or absorb flavors.

Organic Dairy Alternatives

New!RECYCLED GLASS TABLEWARE FROM SPAIN

Post-consumer glass from wine and pop bottles that can be recycled and that’s dishwasher and micro-wave save and ovenproof. Plates, bowls, glasses and mugs.

TAKE BACK YOUR CHEESE!Due to the recent unavailability of PVC-free plastic wrap, the wrap we are currently using to package our cheese leaches a chemical called DEHA, a potential endocrine disrupter, into the outer two slices of cheese.

Service Paper, our main paper goods supplier, is researching the availability of a non-PVC wrap and we are awaiting samples and information about any options they may have found.* We are currently researching plastic wrap on pre-packaged Tillamook cheeses. Tillamook is checking with their supplier to answer our questions.

*Organic Valley cheeses are wrapped with a layered plastic. The layer in contact with the cheese is PVC free.

We will be offering three cheeses from the cheese counter that have been wrapped using an alternative. We will be testing several wraps including wax paper bags, cellophane sheets or bags, and parchment. We may try a variety of cheeses as we test alternatives. We have previously tried alternative wraps in the cheese case and found that they did not sustain the quality of the cheese to our standards.

Ask at the cheese or deli counter for current options and check our website for more information about DEHA.


store shelves

“A citizen of America will cross the ocean to fight for democracy, but won’t cross the street to vote in a national election.” - Bill vaughan

CB’S NUTSWhile these certified organic nuts are not grown locally, they are roasted locally in Kingston and are fresh and tasty. Our organic bulk peanut butter stock will now be roasted and delivered weekly. We’ve also added organic Oregon-grown bulk pumpkin seeds in the shell and organic New Mexico-grown peanuts in their shell. In the produce department, we’ve added organic California-grown in-shell Pistachios (8 oz. bag). These nuts are roasted locally, supporting a small, independent business in our community.

New!NASH’S FLOURWe now have pastry flour grown by local farmers (from soft white winter wheat, ground at the Bell St. Bakery in Sequim) and medium grind bread flour made from hard red winter wheat, which has a high protein content ideal for baking both breads and pastries.

Also available in bulk in whole berry form (ideal for soups or home grinding), as well whole grain triticale and rye bagged on Aisle 5 with our other grains.

PANE D’AMORE PANINI BUNS & FROZEN PIZZA DOUGHAfter so much sadness at losing pizza dough from The Village Baker, Pane d’Amore is now producing pizza dough. Available on the bottom shelf of door 4 in the freezer section.

Pane d’Amore has also made their panini buns (great for sandwiches and burgers) available for home panini pressings. Found on the bread aisle.

CHRISTINA JAMES WINESWe are happy to finally offer Christina James wines, reasonably priced with the finish of much more expensive wines.

Sangiovese, Columbia Valley 2006, Cabernet Sauvignon, White Bluffs Region Columbia Valley 2006, Pinot Noir, Willamette Valley 2007.

Made in Port Townsend with the finest grapes in our region.

MIDORI FARM’SFERMENTED FOODSMarko and Hanako at Midori Farm have a new value-added product for sale at our store. In the produce department salad case you’ll find Kim Chi, Sauerkraut and a variety of different jars of fermented goodness made from their farm’s garden produce.

MIDORI FARM CERTIFIED ORGANICPLANT STARTSSelected for their ability to thrive in our Maritime NW climate, these plant starts are healthy, happy and “grown hardy” in Midori Farm’s unheated greenhouses. Over 100 varieties of veggies, companion plants and culinary and medicinal herbs grown in Midori’s own blend of bio-active potting soil. Ready to plant the day you take them home! See page 12 for planting schedule.

New!New!

New!

yum!


local harvest

“The moment one gives close attention to anything, even a blade of grass, it becomes a mysterious, awesome, indescribably magnificent world in itself.” - Henry Miller

Midori Farm 2010 PLANTING SCHEDULE

Early Spring Peas (sugar snap peas, snow peas & sweet

peas), Baby Pac Choi, Strawberries, Artichokes,

Kale mix, Lacinato Kale, Lettuce mix, Arugula,

Spinach, Butterhead Lettuce, Greens mix, Walla

Walla Onions, Red Onions, Sorrel, Pansy

Mid SpringBeets, Rainbow Chard, Cabbage, Cauliflower,

Broccoli, Rhubarb, Cilantro, Parsley, Thyme,

Marjoram, Oregano, Sage, Calendula,

Nasturtium, Chives, Leeks, Shallots

Late Spring Brussels Sprouts, Fennel, Cilantro, Marigold,

Celery, Dill, Beans (filet bush beans & pole

beans), Catnip, Borage, Angelica, French &

Mexican Tarragon, Mint, Shiso, Echinacea,

Anise Hyssop, Nicotiana

Early summerSlicing, Paste & Cherry Tomatoes, Squash

(zucchini, summer, winter & pumpkins),

Cucumbers, Sweet & Hot Peppers, Eggplant,

Tomatillos, Basil, Sweet Corn, Lemongrass,

White sage, Lavender, Rosemary, Monarda

Mid-summer (for late-season harvest)

Fall Broccoli, Romanesco Cauliflower, Winter

Lettuce mix, Napa Cabbage, Over-wintering

Cauliflower, Collard Greens, Winter Kales,

Sprouting Broccoli, Raddichio, Escarole, Frisee

WATERLESS STEAMED GREENSFor chickweed, nettles, lamb’s-quarters, spinach, and many other mild-tasting and commercial leafy greens.

Rinse the leaves and stems of a large quantity of greens well. Discard any debris, shake off excess water and chop greens. Place in a heavy pot with no additional water and no steamer rack (greens cook in the water clinging to the leaves). Cover and cook over low heat for 5 to 10 minutes or until just wilted (avoid overcooking). Mix in a few drops of olive or sesame oil, lemon juice, and pepper, or your choice of seasonings, and serve.

Adapted from Identifying and Harvesting Edible and Medicinal Plants by “Wildman” Steve Brill

SOCIAL CHANGE - ONE MEAL AT A TIMEReflections on Menu for the Future

deborah schumacher, staff Writer

Menu for the Future is a six-week discussion course in thinking about food and food choices sponsored by the Northwest Earth Institute and supported by local organizations like Local 20/20 and The Food Co-op. These meetings have been going on in the homes of folks living in east Jefferson County in February and March; small groups of people concerned about our food system who get together once a week to discuss, in facilitated sessions, readings centered around questions of agriculture and our food system as it was, is, and as those attending imagine it might be.

A “circle” question at the beginning of the meeting starts the conversation. The first circle question asked us to remember and share a food memory. Our collective memories included family fishing trips, berry picking, and a fondly remembered “Stained Glass” cake baked by one attendee’s mother that included in the recipe Jell-O® and Cool-Whip®. My own food memories are as schizophrenic as our food system today: everyday after school I would walk to the corner market for Hostess Cupcakes and Dr. Pepper; and one summer with my grandparents on Hornby Island in Canada, it’s famously remembered by my family that I ate by myself a whole pot of steamed clams that we’d harvested from the beach that morning. Industrial eating at its worst and local eating at its best.

At this first meeting, our group also talked about the guilt and anxiety felt by so many of us when we’re trying to decide what to eat. In one of our readings, the author shared her guilt about the pineapple that found its way into her grocery cart and her anxiety about buying eggs when local eggs weren’t available. I think back on the 100 Mile Diet and that earnest effort by a Canadian couple to source all their food from within 100 miles—and their struggle through a sense of deprivation to a renewed sense of connection to the sources of their food. Local eating challenges followed around the country (our own was launched at Earth Day Every Day 2007 with mixed success).

I think now we’re entering the nitty-gritty part of it. The honeymoon is over and we’re waking up to the compromises and trade-offs we engage in as we try to lay the groundwork for a food system that works. How do we reconcile an understanding of the health and environmental costs of industrial food with a fond memory-taste for a cake with Jell-O® and Cool-Whip® and Hostess Cupcakes? How do we balance the expense of local eggs and milk, in an economy that offers as its remedy for loss of income “cheap food,” with an earnest desire to support the local farm economy? All questions still up for grabs.

To connect with a group in your neighborhood email local NWEI contact Peter Bates at [email protected] The Food Co-op has purchased course books for the discussion group that are available for checkout to members taking the course.

For more information about Menu for the Future and the Northwest Earth Institute, visit their website at nwei.org/discussion_courses/course-offerings/menu-for-the-future


co-op community

“I always believe that ultimately, if people are paying attention, then we get good government and good leadership. And when we get lazy, as a democracy and civically start taking shortcuts, then it results in bad government and politics.”

- Barack obama

Port Townsend Farmers Market

Saturday Market UptownTyler between Lawrence and Clay

OPENS MAY 1st through Christmas

Closed May 15th for Rhody ParadeMore Farms, Food and Folks than ever

Bi-Monthly Cooking DemosLocal Arts, Crafts and MusicWashington State’s biggest

small town market!

New this season:Bob’s Bagels! Mystery Bay Seafood!

Handmade Chocolates, 30-minute parking!

Music Court, Better Accessibility, Bicycle-powered Vegetable Home Delivery

courtesy of the Recyclery!AND LOTS MORE!

Wednesday Market UptownPolk Street between Lawrence and Clay

OPENS JUNE 2nd through September (3-6pm)

Food and Farms onlyMusic and courtyard!

Co-op Board Calendar

April 6* Board of Directors Meeting

April 9Member Relations Committee

4:30 pm

April 14Product Review Committee

4:30 pm

April 20Cake with the Candidates

7 pm

April 22Agenda Planning Meeting

3:00 pm

May 1-14Board Elections

May 4*Board of Directors Meeting

May 7Member Relations Committee

4:30 pm

May 12Product Review Committee

4:30 pm

May 18Annual Meeting

Northwest Maritime Center 6-9pm

May 20 Agenda Planning Meeting

3:00 pm

PoGoPolicy Governance

Committee Meetingfor date & time call Board Assistant

Cindy Scott 379-5798

All meetings are held in the Co-op Annex at 2482 Washington Street

unless noted otherwise.*Check the Board’s board in the store or our website at www.foodcoop.coop

for Board meeting time.

Co-op April events

April Salmon Saturdaysdrawings at 1:00 pm

win a whole Cape Cleare Salmonbe present and an-owner-member to win

Rick Oltman and salmon winner Jim Richard

Sunday, APRIL 18, 1-4 pm“Our Co-op Kids Festival”

Boats, Planes, Worms & Fishan Earth Day celebration

co-op parking lot

Tuesday, APRIL 20, 7-9 pm“Cake with the Candidates”

Meet candidates for the Co-op BoardCo-op Kitchen’s famous carrot cakeCo-op Annex, 2482 Washington St.

Sunday, APRIL 25, 1-3 pm The Food Co-op sponsors

“Two Angry Moms” a film by Amy Kalafa

Rose Theatre$5 tickets available at The Food Co-op

Wednesday, APRIL 28, 6 pmThe Food Co-op co-sponsors

“Walk A Mile in Her Shoes” Sexual Assualt Awareness Month Parade sponsored by Dove HouseMeet at Rotary Park (by P.T. Ferry) Join our Co-op male staff wearing women’s shoes to show support!


co-op talk

“A community is like a ship; everyone ought to be prepared to take the helm.” - Henrik Ibsen

I

(from page one)

Answers:

P.I.C. is a Person In Charge at the Co-op. Employees go through special training to qualify to hold this responsibility, for which there is a pay incentive.

PoGo stands for Policy Governance, the system by which our co-op is governed. We refer to the PoGo Committee, an advisory committee to the Co-op board.

C.I. is Capital Investment and refers to the monies paid to the co-op for every month members shop, up to a paid-in-full membership of $100.

MSD refers to the Member Services Desk at the front of the store, where Special Orders are placed and picked up, event tickets are sold, and questions can be answered.

end Caps are the fixtures at the end of some aisles where products on special are often placed.

UNFI, formally known as Mountain Peoples Warehouse, is the leading independent national distributor of natural, organic and specialty foods and related products in the U.S. delivering grocery products, nutritional supplements, personal care items and organic produce. United Natural Foods, Inc. is one of the main distributors at the Co-op.

CAP stands for Cooperative Advantage Program. National Cooperative Grocers Assn. provides support to member co-ps in the form of promotional flyers and coupon books reflecting deals made on behalf of member co-ops. This term will be changing in late 2010, when you will begin to see the new green Co+ symbol replacing the red CAP symbol throughout the store.

HABA stands for Health And Beauty Aids and is a term you will hear in the Wellness department as well as seen written in the UNFI catalogue.

n Dave Gutknecht’s editorial from Cooperative Grocer’s March/April magazine titled, “Redefining Prosperity,

Building Resilience,” he states, “…food co-ops operate in the crosscurrents of dynamic local revival and deep national problems: Slow Food and junk food. Slow Money and accelerating debt. Community building and civic decline.” Dave’s comments feed directly into the topics we bring to this issue of The Co-op Commons, where we speak to the responsibilities of shared decision-making, democracy, and the allowing (or not) for corporate control of our choices.

Years ago the Slow Food movement began, attempting to encourage folks to once again return to their kitchens with the principle of “good, clean and fair food.” As you can see from the following Slow Money principle, the message is similar to the guiding principles of the Slow Food movement: “There is such a thing as money that is too fast, companies that are too big, finance that is too complex. Therefore, we must slow our money down -- not all of it, of course, but enough to matter.”

Slow Food, Slow Money & Co-Op Principals

Nationally, other co-ops are discussing Slow Money. Slow Money is a book by Woody Tasch (Chelsea Green Publishing, 2008) and a non-profit (Slow Money Alliance). One of the Slow Money principles includes the sentence, “The 21st century will be the era of nurture capital, built around principles of carrying capacity, care of the commons, sense of place and nonviolence.” Slow Money Principle IV states, “We must learn to invest as if food, farms and fertility mattered. We must connect investors to the places where they live, creating vital relationships and new sources of capital for small food enterprises.”

Members of Local 2020, a citizen-based organization promoting sustainability on the North Olympic Peninsula, have recently been discussing New Money on shared e-mail. Similar to Slow Money concepts, visionary New Money ideas range from local currency to purchasing futures in Pane d’Amore bread. Basically, New Money would relocate dollars from Wall Street to Water Street. New Money, Slow Money, they both speak of local resiliency. And by the way, cooperatives nationwide were proof solid of the resiliency of local ownership. As a group, cooperatives fared better in our recent economic downturn than multi-national and chain grocers.

Keeping the money (and decision making) at home is a basic premise of The Food Co-op. In joining The Food Co-op you become a co-owner of a local business that supports other local businesses. Becoming an owner-member of The Food Co-op may be a decision made simply to receive the extra 10% discount when shopping at the store. But it also represents another potential opportunity: Shared resources applied to shared values.

The $2 capital investment you pay to The Food Co-op every month represents collective capital that can be applied to many different uses. In May, our membership will elect three new members to our board of directors. This select seven-person group has the potential to lead The Food Co-op in a visionary way, working cooperatively with operations management to benefit our community at large…or not. If you’re an owner-member, when you get your ballot in the mail, remember that along with the benefits of being an owner there is also a democratic responsibility (opportunity) to select sound leadership with visionary skills enabling The Food Co-op to not only survive, but to promote local revival and resilience. Sources: www.l2020.org www.slowmoneyalliance.org www.ncga.coop

brWyN GrIFFINEditor, The Co-op Commons


healthy living

moLLy ForceNd, member-owner & Naturopathic Physician

“If we could see the miracle of a single flower clearly, our whole life would change.” - Buddha

pring is energetically a time of new beginnings, renewal, and growth. You may be noticing your body craving ways to release stagnant energies generated

over the winter months. Spring provides you the optimal opportunity to stimulate and cleanse your vital organs.

Just like our homes, the body also benefits from a good spring-cleaning. We focus on the liver in the spring because it’s one of your body’s most important cleansers. Your liver acts as a filter and purifier. It breaks down cellular waste products as well as any chemicals that are put into your body. Your liver also sorts though most of the nutrients from your foods. It’s responsible for blood sugar regulation and the breakdown and storage of fats. Your liver is a key organ for proper metabolism and detoxification of your body.

Improve your overall health and promote wellness throughout the year by supporting your liver in its job of filtering and eliminating wastes. These simple nutritional tips can be used this spring as preventative measures to help you get healthier today and stay healthier tomorrow.

What is the most effective, cost efficient way to enhance your liver function? Food. Nutrition truly is the foundational step in supporting proper liver function. A liver-fortifying diet is low in artificial and processed foods and high in plant-based whole foods like vegetables, whole grains, legumes, fruits, nuts, and seeds. Eating a liver-supportive diet will provide you with a wide range of essential nutrients for proper liver function. Liver-supportive foods will help you feel better by increasing your liver’s capacity to eliminate waste products from your body.

LIVEN UP YOUR LIVER

Foods to AvoidWhen you eat these foods, your liver can become overworked. Avoiding or limiting these foods in your diet will decrease the strain on your liver.Hydrogenated oils (trans-fats): Many

processed and packaged foods contain these. Look for hydrogenated and partially hydrogenated oils in ingredient lists when buying packaged foods.

Saturated fats: These are found in high amounts in animal sourced food products like meat, lard, and dairy products (milk, butter, ice cream, cheese, etc.).

Sweets: Refined sugars, high fructose corn syrup. High amounts of natural sugars can be equally damaging for the body as their refined sugar counterparts. Enjoy natural sugars in moderation. Avoid artificial sweeteners like sucralose and aspartame.

Processed foods: Fast food, many packaged foods, foods that have long shelf lives and lists of ingredients that sound like chemicals rather than foods.

Conventionally raised and processed animal products (meat, poultry, eggs, and dairy)

Alcohol, drugs, and caffeine

Liver-Supportive Nutrients & HerbsThere are many nutritional and herbal supplements that protect and enhance the function of your liver. Lipotropic agents are compounds that promote the flow of fat and bile to and from your liver. They essentially act to decongest your liver while encouraging fat metabolism. Supplementary formulas containing lipotropic agents can be helpful to encourage detoxification while supporting liver function. Lipotropic nutrients include Choline, Betaine, Methionine, Vitamin B6, Folic acid and Vitamin B12

There are many wonderful herbs that support the liver. I am happy to help you determine herbs and doses that would be appropriate for you. Liver-supportive herbs include burdock root, celandine root, dandelion root,

rosemary leaf, milk thistle seed, yellow dock root and nettle leaf

There are many ways to enhance liver function and promote healthy detoxification. The most effective and safe way to do a healthy spring cleanse is with the guidance of a licensed physician or health care practitioner. As always, I’m happy to answer any questions you have and help you formulate a liver support plan that is tailored to you and your health goals.

Liver-Supportive Foods Foods high in sulfur: garlic, onions,

legumes, eggs Foods high in water-soluble fibers: pears,

apples, beans, oat bran Brassica (cabbage) family vegetables:

broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, kale

Vegetables rich in detoxification nutrients: artichokes, beets, carrots, chard, dandelion (root and greens)

Herbs and spices: turmeric, cinnamon, rosemary, ginger, licorice, garlic

Dr. Molly Force is a family practice naturopathic physician who specializes in combining natural healing with conventional medical diagnosis and therapy. Her practice is located in The Uptown Center for Natural Medicine in Port Townsend, where she is the director of Prosper Natural Health. She can be reached at 360-385-5375.

S


food for thought

“When great changes occur in history, when great principles are involved, as a rule the majority are wrong. The minority are right.” -eugene v. Debs

The history of the pasteurization of milk might be less about consumer safety than about protecting markets. In his Daily Dose newsletter Dr. William Campbell Douglass II, M.D. says, “The International Dairy Foods Association and the National Milk Producers Federation want all unpasteurized products to follow the same standards as other milk products—in other words, they want everything pasteurized.” Not, he says, because raw milk is dangerous (he says it isn’t, and I’ll testify to that because I’ve been drinking raw milk for years with no ill affects), but because “it’s harder for Big Dairy to profit on raw milk, and harder to tax.”

Health departments and other officials seem especially vigilant when it comes to monitoring dairies that produce raw milk for direct sale to customers. We’ve seen this in our own community. Late last year a WSDA press release linked drinking raw milk to three E. coli infections in Washington. The press release was posted at the chill case where Dungeness Valley Creamery raw milk is sold in our store. In their defense, the Creamery replied in a press release dated 12/3/2009: “The press release failed to mention that there has been no proven link between the illnesses and our milk…they fail to mention that e coli has never been found in any of our milk…ever.” The creamery goes on to say that there are 100,000 instances of illness from 0157 H7 e coli strain every year in the U.S.—and asks why news about these illnesses aren’t released to the press. “When someone who drinks raw milk becomes ill,” the Creamery’s press release observes, “government agencies immediately report an ‘association’ with raw milk, ignoring other vectors of disease and subsequent tests showing the milk to be clean” (quote from Sally Fallon of the Weston A. Price Foundation).

Freedom to Choose:FOOD DEMOCRACY & THE PASTEURIZATION

OF MILKdeborah schumacher, staff Writer

In some states, it’s illegal to sell raw milk and it continues to be illegal to sell raw milk across state lines. Dairies wishing to sell unpasteurized milk directly to small markets must pass through a complicated and expensive certification process. In this state, getting caught selling uncertified raw milk will mean paying stiff fines in the thousands of dollars. My own experience purchasing raw milk before having access to Dungeness Valley Dairy’s milk was one of secrecy and anxiety. Whether I was buying from an uncertified dairy or a personal friend, it was understood that I must not say who I’d bought the milk from or where. And yet I have no problem going to the grocery store and buying cigarettes (if I smoked, which I don’t), which have been conclusively shown to cause lung cancer.

“Cow shares” are another way people have tried to circumvent legal restrictions on access to raw milk. A cow share involves a group of people collectively owning a cow or a group of cows, sharing the cost of feeding and sometimes the work of caring for the animals, in order to have access to raw milk. Creating cow shares can be a complicated legal process with oversight from state health departments that often seems to actively frustrate the process. In some states cow shares are illegal. In Canada, it’s rumored to be illegal for a farmer to give raw milk from her own cow to her children. According to the Weston A. Price Foundation website (www.realmilk.com), there are genuine health benefits to drinking raw milk. “Real Milk, that is, raw whole milk from grass-fed cows (fed pasture, hay and silage), produced under clean conditions and promptly refrigerated,” the Foundation claims, “contains many anti-microbial and immune-supporting components” (including a natural antibiotic called lactoferrin according to Dr. Douglass). The Foundation also warns, though,

that “this protective system in raw milk can be overwhelmed, and the milk contaminated, in situations conducive to filth and disease. Know your farmer!”

In the 19th century there was a push to pasteurize milk partly because of the filthy conditions of some dairies and because milk was transported without refrigeration from the country to the city. At this time, there were legitimate concerns about bacterial infection from Brucellosis (Undulant Fever) and other microbes. But even then, the push to pasteurize may have been as much about the interests of commerce as about public health. The Secret History of Milk by Ron Schmid, ND is an interesting story about the development of milk pasteurization in this country. Current cases of Brucellosis, occurring mostly in slaughterhouse workers, number less than 200 a year.

Who decides whether milk gets pasteurized or not? That’s a good question. Right now there seems to be powerful incentives to continue with the pasteurization program that have little to do with public health. The recent near collapse of our dairy industry, when the price producers received for milk was less than their cost to produce it, suggests that there’s a lot of money to be made by the middlemen who process milk for market. Do we want a food system shaped by the needs of commerce—or a food system shaped by the peoples’ desire for access to healthy food? If we choose health, then “food democracy” is, among other things, actively working to preserve our ability to buy and sell food directly to one another without intervention from the corporate pursuit of profit and our government’s too-often willingness to assist.


staffRecipients of Hearty

Thank-you Award!The Food Co-op’s formal recognition program rewards employees for “going the extra mile”

and awards $100 or paid time off.

FebruaryIndi Nelson

“As long as the differences and diversities of mankind exist, democracy must allow for compromise, for accommodation, and for the recognition of differences.” - eugene McCarthy

Staff Anniversaries!9 yearsRené Tanner7 years

Estelle GiangrossoSue Sjoland6 years

Crista Rutledge5 years

Yvonne Cleveland4 years

Brwyn Griffin3 years

Steve Schauer2 years

Cameron MeinerKevin Terry1 yearCarrie Blair

Chelsea Guenther

Anniversaries are dated from date of hire for paid employment

and may not reflect years of work as a volunteer.

Our Kitchen is SUPER Clean! We’re proud to announce that The Food Co-op Kitchen has received perfect scores in every inspection since 2005 and was recently awarded the Jefferson County Health Department’s Outstanding Achievement Award!

StaffPicks

Solstice Dark Chocolate-Peanut Butter Gogi BarRecommended by Cameron Meiner, Deli

WAY TO GO!

Michael Jones was introduced to me as “Chico,” Chico being the town in California he hailed from. This was back in the age of the two great Mikes (the other great Mike is Mike Olson) of the Grocery Department. Mike first started working at the Co-op in 2003 as an A.M. grocery stocker; later in ‘05 he started working evenings, that being when I became really acquainted with him. My first interaction was a heckle about my roommate’s Bauhaus shirt. Mike has distinctive tastes in music.

Mike left The Food Co-op in 2006 for the wide world only to return to the relative calm of Port Townsend last year. He confided in me that he felt lucky to be able to return to something he enjoys doing, slinging freight, in a manner of speaking.

Late last year, Chico’s experience working in the grocery department at Whole Foods in Bellevue and Seattle granted him the position of assistant team leader of Grocery. I imagine a tough job but one that supports the details, keeping the department working efficiently, ordering and working with his fellows. One of the things he enjoys the most in his time here is working hard with his team and “getting a lot done.”

When living in Seattle, a co-worker turned him on to a sensational game that he enjoys very much, and he has in turn got me playing the game with him—the infamous massive multiplayer online role-playing game World of Warcraft! When conducting this interview, I was able to pin him down while playing with him online. He finds it to be a very “non-linear and versatile game” and recommends it to those who enjoy the fantasy genre, gaming or role-playing.

When not at work or playing “WoW” Mike has taken up playing the guitar again, starting afresh taking lessons with local rock star/instructor Steve Grandinetti. A fond memory of mine is watching him play with his band The History of Punishment with co-worker Mike Olson, whom we all miss. When I asked him what his dream job would be, he didn’t hesitate to answer, “musician!” Chico also enjoys skateboarding. If interested, ask him about joining the “old man skate club”…while he’s still young.

JanuaryShila Zimmerman & Dorothy Hoffman

Interview by esTeLLe GIaNGrosso, staff Writer

Staff Spotlight:Mike Jones, aka CHICO

Grocery Asst. Team Leader


take back your food

341“our personal consumer choices have ecological, social, and spiritual consequences. It is time to re-examine

some of our deeply held notions that underlie our lifestyles.” - David Suzuki

A call to educate yourself about food issues & take action

Check the kiosk at Member Services for updates First and Third

Sundays

The ReCYCLERY Bike Clinicat the Co-op

2-5 pmFREE ServiceWith the help of new legislative liaison Holli Johnson, Chimacum Grange

is focusing efforts on water issues and expanding opportunities for their farmers market. They’re watching legislation at both the state and federal level, including the FDA Food Safety Modernization Act (S 510). They warn that language in the senate version allows the inclusion of even very small farms under the provisions of the bill.

Local CHIMACUM GRANGE FOLLOWS STATE, FEDERAL LEGISLATION

The Dietary Supplement Safety Act of 2010 (DSSA), introduced by Senator John McCain (R-AZ), aimed to identify and remove illegal steroid products from the legitimate dietary supplement marketplace. As written, the bill would have repealed essential sections of the Dietary Supplement Health and Education Act of 1994 (DSHEA) and would have created a regulatory climate similar to the one in Canada that resulted in thousands of natural products being removed from the marketplace. In March, Senators Orrin Hatch (R-UT) and Tom Harkin (D-IA) reached an agreement with McCain and co-sponsor Byron Dorgan (D-ND) on “reasonable measures to strengthen the regulation of dietary supplements without opening up DSHEA.” We’re all encouraged to continue to let our senators know about our opposition to S. 3002 to dissuade other senators or representatives from taking it up.

National

FDA REVERSES POSITION ON BPA

The Food and Drug Administration has reversed its position on the safety of Bisphenol-A, a chemical found in plastic bottles, soda cans, food containers and thousands of consumer goods, saying it now has concerns about health risks. “We have some concern, which leads us to recommend reasonable steps the public can take to reduce exposure to BPA,” said Joshua Sharfstein, FDA’s deputy commissioner. Regulators stopped short of banning the compound or even requiring manufacturers to label products containing BPA, saying that current data are not clear enough to support a legal crackdown.

Monsanto’s Michael Taylor, adviser to commissioner of the FDA Margaret Hamburg, was named deputy commissioner for foods. Taylor will be responsible for implementing new laws aimed at food safety including S 510, the Food Safety Modernization Act. “We are at an historic tipping point — a moment when the forces have aligned like never before; the president, Congress, industry and the public have stepped up their support for our mission,” Taylor told a gathering of FDA staff members last month.

MONSANTO EXEC APPOINTED TO FDA POST

“Faced with stiff resistance from ranchers and farmers, the Obama administration has decided to scrap a national program intended to help authorities quickly identify and track livestock in the event of an animal disease outbreak” (NY Times). Even though the National Animal Identification System (NAIS) has been abandoned for now, officials plan to start over to try and devise a livestock tracing program that could win widespread support from the industry.

NAIS ABANDONED FOR NOW

InternationalRELEASE OF GE EGGPLANT HALTED

In February, India halted the commercial release of the world’s first genetically engineered eggplant, called Bt brinjal. India’s environment minister, Jairam Ramesh, said that given the lack of consensus within the scientific community and the pitch of public opposition, further study was needed to guarantee consumer safety. Former managing director of Monsanto India, Tiruvadi Jagadisan, joins the critics of Bt brinjal, perhaps the first industry insider to do so. Jagadisan, who worked with Monsanto for nearly two decades, including eight years as the managing director of India operations, spoke against the new variety during the public consultation held in Bangalore, saying the company “used to fake scientific data” submitted to government regulatory agencies to get commercial approvals for its products in India.

BILL TO WATCH – S 3002

The Washington State Senate & House passed SB 6343 after it passed the Senate Ag and Rural Development Committee earlier this year. The forum would bring together farmers, labor, independent grocers and international trade to address food system challenges. Benefits include job creation, keeping food dollars and tax revenue in-state, and improved health from increased access to healthy food. The bill awaits signing by Governor Gregoire.

StateWA FOOD POLICY FORUM PASSES SENATE & HOUSE


Mem

ber Appreciation Day

10% OFF MOST ITEMSFOR MEMBERS

WIC Items, Milk, Magazines,Alcohol, Special Orders

& Co-op StaplesEXCLUDED

April 15

20

Boats, Planes, Worms & FishSundayApril 18

COMMUNITY EVENT FOR ALL AGES

Festival

COMMUNITY EVENTFOR ALL AGESThe

FOOD CO-OP

in the parking lot 414 Kearney St, Port Townsend

Festival OUR CO-OP Kids

April 18 In honor of Earth Day

Join us for fi sh printing, knot tying, worm bins, pea planting,

model airplanes, fi ddling, boats, sing-along sea chanties, face painting

& community fun.

Co-sponsored by The Food Co-op, Sound Experience (Adventuress), Schooner Martha, Northwest Maritime Center, Northwest School of Wooden Boatbuilding, P.T. Marine Science Center, P.T. Aero Museum, Alcyone Sail Training,

P.T. Fiddle Orchestra, Tri-Area School Garden/Compost Program and “Our Kids Our Business.”

1-4:00in the parking lot 414 Kearney St, Port Townsend

sing-along sea chanties, face painting

Co-sponsored by The Food Co-op, Sound Experience (Adventuress), Schooner Martha, Northwest Maritime Center,

1-4:00

co-op calendar

“Never doubt that a small, group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has.” - Margaret Mead

April

First and Third Sundays

The ReCYCLERY Bike Clinicat the Co-op

2-5 pmFREE Service

1-14Voting Period

18Our Co-op Kids Festivalin the parking lot

1-4pm Sunday

May 18

AnnualMeetingNW maritime center

431 Water street6-6:30pm refreshments

6:30-8pm reports8-9 discussion group

New directors will be announced

15Ballots

Counted

elections

15

WSU Master Gardenersevery Friday 2-5:30

Co-op Alcove

Meet the Candidates & enjoy the Co-op Kitchen’s carrot cake

Co-op Annex2482 Washington St

7-9pm

Cake with the Candidates

Salmon Saturdaysdrawings at 1:00win a whole Cape Cleare Salmonbe present and an owner-member to win!

Walk A Mile in Her Shoes

The Food Co-op co-sponsors:25Two Angry Moms a film by Amy KalafaROSE THEATRE1:00pm

The Food Co-op sponsors:

$5 tickets available at The Food Co-op

6pmSexual Assualt Awareness Month Parade sponsored by Dove HouseMeet at Rotary Park (by P.T. Ferry) Join our Co-op male staff wearing women’s shoes to show support!

28

BENEFIT FOR THE FARM 2

SCHOOLSCOALITION


Boats, Planes, Worms & Fish

Our Co-op Kids

SundayApril 18

1-4:00

Festival

The FOOD CO-OP

The Food Co-op parking lot

PRINTe

D I

N P

oRT

ANGeLeS o

N R

eCyC

LeD

PAPeR

“To forget how to dig the earth and to tend the soil is to forget ourselves.”

- Mohandas K. Gandhi

the earth

Marko Colby of Midori Farms (gotta luv him!)

our Co-op Kids Festival

worm bins/school compost

our Co-op Kids Festival

Seed Painting

April 15 is Member Appreciation Day... 10%OFF for owner-members... PRIZES... CAKE!

celebrate

the co-op commons the co-op commons. ... directors we had our lowest voter turnout ... a computer...

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