the scoop op - The Sierra Vista Food Co-op
THE SCOOP OP “If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” J.R.R. Tolkien Volume 7, Issue 4 – Winter 2014-15 Inside… Page 2 Latest news from your Co-op Board President Page 3 How to stay healthy during the holiday season Page 5 A warm and hearty recipe for vegetable & bean soup Page 6 Finding love at the Co-op! OPEN TO EVERYONE! A passion for co-ops By John Glennon, Interim General Manager Hello to everyone in the wonderful Sierra Vista Food Co-op community! I am so excited for the opportunities that have manifested for me over the last few weeks in becoming Interim General Manager. As most of you have heard or read, Chris Roland has moved on to Chicago to embark on another co-op start-up project, much like the one he played a pivotal role for here in Sierra Vista. There is no doubt that the work Chris put in for our store is one of the key reasons for our huge success and growth, and he has left some big shoes to fill. Words can hardly describe how proud I am to be charged with building upon Chris’ efforts and determination to serve our owners and the larger Cochise County community in the highest capacity possible. My journey to the Sierra Vista Food Co-op has been a true “coming full circle experience”. Continued page 4… CUSTOMER APPRECIATION DAY IS JANUARY 24 We’re getting our new year underway by saying thank you to our loyal customers. Mark your calendars now and come down to the store on Saturday, January 24, for our next Customer Appreciation Day. Members receive 10% off their entire purchase, and non-members will get a 5% discount. 1 2 3 A strong team is key to our continued success The Co-op has a story to share By Kevin Peterson, Board President, Member/Owner It’s hard to believe that we are just around the corner from celebrating a new year. We are optimistic that 2015 will turn out be another banner year for the Sierra Vista Food Co-op, building on the success we have enjoyed since opening in April 2011. Much of that success is due to the leadership demonstrated by General Manager Chris Roland who, as many of you know, departed Sierra Vista last month to take up a new position with a startup Co-op in Chicago. We are grateful for the hard work Chris put in to our store and we wish him well in his new adventure. Before he left, Chris handed over the reigns to John Glennon, who will act as interim general manager until a permanent replacement is announced. A native of Sierra Vista, John has worked at the store for over two years and the board is confident the Co-op will continue to flourish under his stewardship. The board would also like to acknowledge the ongoing commitment of the staff. We are lucky to have a great team in place whose goal is to provide healthy, natural products to this great community we all call home. If you’ve not met all of our staff members yet, then visit our website to find out who they are and why they love working at the Co-op. Of course, we cannot end the year without thanking all of our wonderful members and customers who continue to patronize the store. Thanks to your support, we continue to be successful, allowing us to better serve you. So, thank you, Merry Christmas, and have a healthy and happy New Year. The Sierra Vista Food Co-op staff would like to wish our owners and customers a very Happy Christmas and good health for 2015! 2 1 2 3 Healthy tips for the holiday season It’s easy to be tempted during the holidays when it comes to food and drink. We asked Supplements Manager Pam Chandler for some advice on staying healthy during the holiday season. “Live each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each.” –Hendry David Thoreau This quote is really the epitome of living as fully and unstressed as possible during the various seasons of the year. For thousands of years, our ancestors have eaten and lived according to the growing seasons and the various celebrations during the year. The holiday season is a perfect example of a mix of the two, eating with thanksgiving from the bounty of the land, and celebrating family and friendships. The food that is typically available during the fall season include: bell peppers, broccoli, Brussels sprouts, butternut squash and other winter squashes, cauliflower, celery, chard, collards, fennel, garlic, leeks, parsnips, potatoes, pumpkin, rutabaga, sweet potatoes, sunchokes, turnips, cranberries, oranges, pears, persimmons, pomegranate, duck, lamb, partridge, pheasant, quail, venison, clams, crab, and scallops. celebrations. 1. Don’t give up on the family favorites: eat in moderation, taste only some of the more decadent ones, and try to substitute unhealthy ingredients with healthier ingredients (i.e., plain Greek yogurt for sour cream), and introduce some new healthier items. 2. Offer plenty of salad and vegetables that people can load up on along with the other traditional favorites. 3. Focus group activities around other things besides food: after the meal play board games, card games, and go for leisurely walks together. 4. Keep your exercise levels up and maintain a good sleep schedule. These two items will help keep your stress levels down and make this holiday season more enjoyable. With the holidays upon us, it is important to have a strategy ready to use to help cope with extra stress and calories associated with all the festivities. I have listed a few for you to consider as you prepare for Christmas and New Year 3 1 2 3 Building on a strong foundation will help create a better co-op the health food industry. Continued from page 1… I was born and raised here in Sierra Vista, where I went to school at Pueblo Del Sol, Apache Middle School, and Buena. After finishing high school, I went on to the University of Arizona and later Northern Arizona University to study applied cultural anthropology with a focus on community engaged development, food co-ops, and I am extremely passionate about organic and local food production and the role it plays in health and wellness for individuals, communities and the environment at large. Also, I firmly believe in the cooperative model as a tool for bringing people together with common goals and aspirations to achieve sustainable systems for growing and living. My goal in this position is to build upon the Sierra Vista Food Co-op’s excellent customer service reputation by always having an open door and going the extra mile in every way possible. To me, the success of our co-op stems from the on-the- ground interactions between our customers and staff where real relationships are cultivated in our mutual pursuits of health and wellness. I plan to build on this on-the-ground approach by always finding time to listen to the stories and concerns of customers because I know that each of us obtain a healthier life in our own unique ways. As we move forward, I am excited to further build on the store’s expansion plans to provide more of what our owners and shoppers love about the store. There are so many great things happening for our co-op, and I am truly honored to be right in the mix of our success and growth in the exciting future to come. Being vegan should be considered mainstream, not different By Monica Savarese Owner/Member When my 5-yearold daughter recently asked me "Mom, am I different?" I wasn't sure what she meant. So I started with the classic answer, "Yes, we're all different, just like the snowflakes, there is not one that looks like the other... " Then she asked a more specific question: "Am I the only vegan kid?" I avoided the "ask Daddy" reply, and started explaining to her that yes, she probably is the only vegan kid in her class and most likely in her school, and with her sisters, there's a good chance they're the only vegan kids in the entire school district! But I also told her that there are many, many other children who are vegan and live all over the country and the world, kids like her, who bring their own cookies and treats to school events and friends' birthday parties; children like her who, instead of going to the zoo with their class, go to a children's museum with Mommy; there are other children like her who, when a teacher asks the question, "Who likes turkey?" raise their hand because they think about how really cute turkeys are, not how tasty. nutrition powerhouse! Being different can be challenging, especially when you're five and in Kindergarten. But I told her the rewards for being vegan are totally worth the little sacrifices. I reminded her how wonderful it felt when we went to The Gentle Barn in Santa Clarita, CA, and were able to hug Buttercup, a cow. How warm and gentle and sweet she was while we rested our heads on her, loving her. 1 large onion, diced Of course, my hope is that, one day, being vegan will not be considered different but mainstream. I'm sharing this delicious recipe for a winter-y and super-tasty soup. And with so many different vegetables in it, it's a 1 16 ounce can fire roasted crushed tomatoes Vegetable Bean Barley Soup by www.lowfatveganchef.com Serves 8 2/3 cup dried pearl barley 10 cups low sodium vegetable broth 8 cloves garlic, minced 3 stalks celery, sliced 2 large carrots, sliced 2 medium golden beets, chopped in ¾ inch cubes 2 cups mushrooms, diced 2 bay leaves 3 sprigs fresh thyme Continued on page 5… 4 4 5 Cookbook offers good reasons to get keen on quinoa By Gloria Roka Member/Owner 1 tablespoon dried parsley flakes 1 tablespoon fresh chopped basil OR 1 teaspoon dried 1 tablespoon fresh chopped oregano OR 1 teaspoon dried 2 cups sliced fresh greens (chard, collards, kale, cabbage, or spinach) 1 15 ounce can cannellini beans, drained and rinsed (or 2 cups cooked beans) Herbamare or sea salt to taste Freshly ground pepper to taste Sprinkle of garlic powder (optional) Sprinkle of onion powder (optional) Rinse and soak the barley while you are prepping your ingredients. (If you pre-soak the barley for a few hours, cooking time will be reduced.) Drain. Place the onions, garlic, celery, carrots, beets, mushrooms and 4 cups of the broth in a large soup pot. Cook over medium-high heat until vegetables are softened slightly. Add remaining broth, drained barley, tomatoes, bay leaves, thyme, parsley, basil and oregano. Bring to a boil, reduce heat and simmer for 45-60 minutes until barley and beets are soft. Add greens (unless using spinach) and beans, season to taste and cook for 5-10 minutes. (If using spinach, add it and heat through at the end of cooking time.) For a gluten free soup, omit the barley and use rice, quinoa, millet or add extra beans. Coconut Oil For Beginners: Your Coconut Oil Miracle Guide (Rockbridge Press 2013 – Wall Street Journal bestseller) The books I review vary, not only in content, but in readability and reader appeal. Some have valuable information that is easy to digest and share; others require additional research and consideration for review. Coconut Oil For Beginners is one that is not only readable and easy to follow, but very informative. It is well organized, to the point, and full of suggestions for the every day use and value of coconut oil. There is a brief summary of the historical use of coconut oil and a simple explanation of its antifungal, antibacterial and antiviral properties. Of note, are the facts that coconut oil fat is different from other fats and is easily absorbed and converted into energy, and that the oil can be used (in an emergency) in place of IV blood plasma. Sections of the book are broken down into its use for health and beauty – including its disease fighting elements and aid in stress relief, hair and skin care, and weight loss. Many recipes are included, but not all are food related. There are many for the skin and hair care as well. I was unable to procure this book at the public library, but it is available online and inexpensive. I highly suggest it as a must read. Mango Mania Coconut Oil Lip Balm 1 tsp virgin coconut oil 1 tsp organic mango butter (not melted) 1 drop food grade cherry flavoring oil In a small dish, combine all three ingredients. Place in a reusable libbalm pot or a small glass container. Mango butter has no flavor, so this will taste mostly cherry with a hint of coconut. If you’d like other flavors, just substitute other food grade oils for the cherry. Make sure they’re oil soluble so they will mix with the coconut oil and mango butter. Yield: 2 tsp of lip balm. Island Style Banana Nut Muffins 4 ripe bananas 1 cup granulated sugar 2 eggs ¾ cup virgin coconut oil 2 cups all purpose flour 2 tsp baking soda ¾ tsp salt ½ cup walnuts Preheat oven to 350 degrees. Line 12 muffin cups with cupcake papers and set aside. In a medium size bowl, mash bananas until smooth. Add sugar and eggs and beat for 2 to 3 minutes or until sugar is dissolved. Add the coconut oil and continue to mix for another minute. In a separate bowl, combine the flour, baking soda and salt. Then add to the banana mixture and mix for one more minute. Stir in the nuts and spoon the batter into the cupcake papers until they are about 2/3 full. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Yield: 12 muffins. 5 1 2 3 The Sierra Vista Food Co-op – where you’ll find more than just organic carrots! Board Members Jacquelyn Brenner and Vernon Cross tell us how love blossomed, thanks to the Co-op! Jacquelyn “In October last year I read an email from the Co-op asking for new board member applicants. As I had been teaching raw food prep fairly often at the store and had a visceral connection, I thought I’d give it a try. The next time I was in the store, I mentioned to General Manager Chris that I was interested in the position. The “happy dance” he did amused and slightly terrified me. He told me to show up 5:30ish on Oct 29 and pointed to the room where I had been mixing up goodies for the past year. So I did. While I had some preconceived notions of who I might find at this first meeting, they did not include an attractive, tall, toffee-skinned man diligently taking notes. I was introduced to the group as a nurse, a raw food chef, and someone who had enough interest in the store to use my time to teach what I knew about food to whomever was interested. Much to my chagrin I kept sneaking peeks at this fellow who kept writing down what was being discussed. I noticed no ring on his finger and, while embarrassed by the act, I surreptitiously removed my wedding band that I had continued to wear for the three plus years since my husband’s death and dropped it into my purse. I think I actually blushed when I did that, but I never put it back on. I’m pretty sure that I went home and told my housemate that of all the things I might have expected to experience at my first board meeting, finding a “hottie” sitting across the table was not one of them. Over the next month I occasionally gave a thought to this person, but I had just come out of an extremely tumultuous year complete with occupational glitches, severe health issues and the ending of a less than exemplary relationship. I was not contemplating much more than a mild curiosity about Vern and a pleasant expectation of seeing him again. The next meeting was November 19 and there he was again. I remember a lengthy discussion of subjects with he and I heartily agreeing on the topics being discussed. The next day I received an email from him, which I happily responded to. We met at my house for tea and talked for a few hours. He asked me out for dinner and a movie on my birthday last year which I accepted, having no idea that I would be married to the man for six weeks by my next birthday! We talked long hours into the night, climbed hills and mountains in search of places “where God runs our bath water”, as he likes to say, sang along together to the “oldies” while traveling, and snuggled on the couch with my two large dogs for hours while courting. It has been a wonderful road of discovery and blooming love for me, and it started because of my passion for “real food” and a commitment to this place that serves our community so well.” Vernon “The last time I thought to get more community-involved I was living in Bisbee as a firefighter. I went to the co-op there and volunteered to put in some hours packaging pasta, when a nurse acquaintance came in. When she saw me I was told we knew a mutual friend who would like to meet me. It was a recently divorced nurse and I agreed to meet her. A year later the outcome of that encounter was a seven-year marriage. Unfortunately, the marriage was not successful. But then I met Jacquelyn at her first Co-op board meeting, and subsequently called upon her after her second meeting. We are the same age. We were the exact same age when Tommy James hit the charts with ‘Crystal Blue Persuasion’ and we had a mutual passion for great meals made with quality food products. We also had an exceedingly compatible outlook for travel and alternative health pursuits (Jacquelyn is the bomb in that regard). I figured if she could sit still through an animated movie like “Free Birds”, there might be a long lasting friendship possible, so I made the step to ask her out unaware it was on her birthday. We enjoyed our time together. I felt like we were both looking for reasons for this to not be any more than friendship at first, but that melted away after a month to a definite awareness we were getting way too comfortable with each other for even the best of friendship. I began to figure ways to show her the region I’ve called home for 30 or so years, and nature conspired to make each outing the finest I ever saw of these environs. She went places with me I had been putting off taking in the whole time I’ve lived here. We talked about seeing even more when she invited me to her ancestral home in northern New England to meet her kin. So I can vouch for the certainty that being involved with the Co-op here in Sierra Vista might just take you places you never dreamed of going. After six weeks of being married I have now taken in New England tidal estuaries, as well as the Black Hills’ forested meadows. Thanks to Chris, past manager of our blessed co-op marketing movement, for inviting me to get involved with the Board of Directors and helping to introduce me to my Jacquelyn.” 6 Dirty Dozen vs. Clean Fifteen Board Member Vernon Cross discovers some conventionally grown produce is more likely to contain pesticides than others... I heard only a couple of months ago the terms dirty dozen and clean fifteen from my wife, as she expounded on our plant food sources. It conjured images of food commandos perpetrating a black ops, slow kill with our produce supply vs. pure-as-the-driven snow, optimism-generating partiers in support of a more healthful leaf and pulp. The idea that some fruits and vegetables are inherently, relatively resistant to chemical barrage inspires me to memorize the clean fifteen list, and soon. I’m reminded of leaner times when I picked apples in Washington’s central valley region. After a day of harvesting premium, golden delicious orbs that appeared just a little dusty with the darkish soil, I learned the black smear all over my hands evidenced not dirt, but a pernicious pesticide residue meant to repel deer. It appears from the list that no amount of packing warehouse baths could salvage the integrity of those apples. For those blessed with an Hercluean immunity to the effects of chemical toxicity, bless your good fortune. At 61 years old I’d better become a bit more thorough over choosing relatively non-contaminated foods. Though the good word heralds that it’s not what goes into one’s moth that defiles a person, but what comes out, nonetheless what goes into our bodies has more and more to do these days with our quality of life. Whereas I’ve thought in years past it might serve me well to learn the ancient yin/yang attributes of what I eat, maybe to help balance my sweet tooth urge to splurge, I can now heed more diligently the importance of grasping the dirty dozen vs. the clean fifteen concept. Happy and healthful feasting! The Environmental Working Group recommends buying organic if in doubt about the pesticides an item may contain. Visit ewg.org for more info. 7 Ongoing Events Sierra Vista Farmers Market: Every Thursday, 10 a.m. – 2 p.m. at Veterans Memorial Park. For more information call market manager Diane Jones (520) 678-2638. Sierra Vista Community Market: Saturdays, 10 a.m. – 2 p.m. at Veterans Memorial Park. Co-op Promotions Senior Discount Day: First Tuesday of each month. All seniors will receive a 5% discount. Wellness Wednesday: First Wednesday of each month. Members receive a 15% discount on vitamins and supplements. Non-members receive a 10% discount. Military Appreciation Day: First weekend of each month. All active duty and retired military will receive a 10% discount. Customer Appreciation Day: Saturday, January 24. Members receive a 15% discount, non-members 10%. THE SCOOP www.sierravistafoodcoop.com 520-335-6676 96 S. Carmichael, Sierra Vista AZ Open Monday to Saturday, 8 a.m. – 8 p.m. Sunday, 10 a.m. – 7 p.m Like us on Facebook! The Scoop is published thanks to the help of Co-op members. If you would like to contribute an article or photograph, or maybe share a recipe using some of the great products available at the store, email them to Amanda Baillie at [email protected] Interim General Manager: John Glennon Board of Directors: Donna Boe, Janet Brady, Jacqueline Brenner, Jeffrey Crandall, Vernon Cross, Dan Gavin, Jim Hust, Kevin Peterson Printed by Alpha Graphics Mission Statement Serve the community with a unique member supported market that emphasizes a high quality, diverse selection of sustainable local, natural and organic products while promoting health and well-being.