January 2014

Volume 30, Issue 1

Co-op General Membership Meeting Recap

With a group of 23 people, mainly longtime members, we held our General Membership Meeting in the front room at the Community Cultural Center on November 10th.

The atmosphere was good, supportive, affirming and constructive. It was heartening to see so many familiar friends' faces.  

One main concern was dwindling member participation, particularly on our Board of Directors. Three people stepped up to join the board: Ron Jones-Edwards, Peter James, and Sunny Lanigan. They were elected along with longtime interim member, Cassandra Schuler.

We discussed and voted to change a bylaw concerning the number of board members present to constitute a quorum. This will allow us to continue to conduct business even with a smaller board than we have had in the past.

Several interesting ideas were discussed concerning how we could promote our Co-op vision of providing good food; good in the sense that it promotes locally and sustainably produced foods and that it celebrates the variety of foods and the joy of eating. Right on! One idea that took some shape was having a monthly program on food; lots of topics--politics, science, theme meals, spirit, etc., perhaps along the lines of the very successful OHA presentations.

Ideas are like seeds: they need nurturing. If you have some energy to put into this, let a board member know.

Finally, we shared a great meal of soups and salad prepared by Val Bradshaw, who also cooks great meals five days a week at the Co-op.

Thanks to all who came and supported our Co-op.

Rob Thompson,
Board of Directors

New and Noteworthy at the Co-op

A lot has been going on at the Co-op lately. For starters, we now have a beautiful, new-to-us, stainless steel refrigerator and a coffee grinder, purchased from Salmon Creek Coffee Co, which closed their doors at the end of December. Both these units were purchased new in 2011, and so we can hope to have many years’ use out of them. The refrigerator is commercial quality and Health Dept. compliant. A big Thank-you! goes out to Ryan and Aaron Kester of Lee Franks’ Mercantile, for picking them up in Okanogan with their company truck.

The annual store inventory was held on Sunday, December 29th. Joining the Co-op staff and Board of Directors were several volunteers: Treebeard, Pam Gibbons, Catherine Miller, Laura Greenwood and Joseph and Phoenix Willging. The Co-op is fortunate to have such willing helpers to participate in the tedious task of counting every item in the store!

Longtime Co-op employee, Amy Charbonneau has moved to Wenatchee, and now Leann Eastwood is the produce/deli staff member taking her place. Good luck to Amy and a hearty welcome to Leann.

The Co-op participated in December’s Winterfest, Tonasket’s annual tree-lighting event. This year we had a Chili-Feed booth, with Co-op volunteers braving the bitter cold to serve up both veggie and meat chili. By all accounts it was a great way to serve the Tonasket community.

Check out
our new selection of cloth bags
from Prasad and Lei Lotus!

Okanogan Family Faire Grant Applications Due Soon!

~submitted by Julie Greenwood, OFF Grant Committee

Okanogan Family Faire (OFF) grant applications are due January 31, 2014. You may pick up your application at the Co-op or visit the Family Faire website grant page at http://okanoganfamilyfaire.net/Docs/Gnotice.htm and look for the green FTP and DOC links to download an application.

The following are the only types of grants that may be funded:

Mutual Benefit – For the benefit of a specific group. For example, a club, or study group.

Public Benefit – Services or events benefitting the public.

Arts and Education, and Nonprofit Organizations.

Grants cannot be given for a private business or individual. Hardship requests need to be presented to the OFF Board of Directors.

Preference is given to the local communities, along with volunteers and participants of the Okanogan Family Faire.

Previous grant recipients must return a final/ progress report with receipts, or have a report on file, before your grant is considered for this next cycle.

Can Herbs Stave Off Alzheimer's?

~from Saint Louis University | Engredea News & Analysis via NewHope360.com

Enhanced extracts made from special antioxidants in spearmint and rosemary improve learning and memory, a study in an animal model at Saint Louis University found.

"We found that these proprietary compounds reduce deficits caused by mild cognitive impairment, which can be a precursor to Alzheimer's disease," said Susan Farr, Ph.D., research professor geriatrics at Saint Louis University School of Medicine.

Farr added, "This probably means eating spearmint and rosemary is good for you. However, our experiments were in an animal model and I don't know how much—or if any amount—of these herbs people would have to consume for learning and memory to improve. In other words, I'm not suggesting that people chew more gum at this point."

Farr presented the early findings at Neuroscience 2013, a meeting of 32,000 on Monday, Nov. 11. She tested a novel antioxidant-based ingredient made from spearmint extract and two different doses of a similar antioxidant made from rosemary extract on mice that have age-related cognitive decline.

She found that the higher dose rosemary extract compound was the most powerful in improving memory and learning in three tested behaviors. The lower dose rosemary extract improved memory in two of the behavioral tests, as did the compound made from spearmint extract.

Further, there were signs of reduced oxidative stress, which is considered a hallmark of age-related decline, in the part of the brain that controls learning and memory.

"Our research suggests these extracts made from herbs might have beneficial effects on altering the course of age-associated cognitive decline," Farr said. "It's worth additional study."

Member Appreciation Day is the 3rd Tuesday of each month.
Members may bulk-order from the UNFI Catalog at 15% above wholesale.

NPA Defends Dietary Supplementation in Response to Multivitamin Review

Nation’s Leading Natural Products Industry Trade Association Says Consumers Should not be Discouraged from Taking Products That Can Benefit Their Health
Published by Lauren Cohen at NPA.org News Releases

WASHINGTON, D.C. – The Natural Products Association (NPA) is the leading representative of the dietary supplement industry with more than 2,000 members, including suppliers and retailers of vitamins and other dietary supplements. Senior Vice President of Scientific and Regulatory Affairs, Cara Welch, Ph.D., and NPA CEO and Executive Director John Shaw comment on a review published in the Annals of Internal Medicine that suggests multivitamins do not play a role in preventing cardiovascular disease, cancer, or mortality from those diseases in healthy adults:

Cara Welch: “The scope of this analysis certainly has its limitations. The meta-analysis focused on studies that researched generally healthy people, avoiding any instances for targeted use of nutrients. Additionally, the researchers only concentrated on studies with vitamins and mineral supplements as the primary source of prevention. Multivitamin supplements should not be expected, without the combination of a healthy lifestyle, to prevent chronic disease. The results of this review should not lead to wide-spread concern among consumers who take vitamin and mineral supplements.”

John Shaw: “Dietary supplements are used by more than 150 million Americans on a daily basis. Research has shown that when taken in combination with other healthy lifestyle practices, such as consuming a wholesome diet and exercising regularly, people can benefit from dietary supplements. Consumers should be comfortable following a variety of healthy habits, which includes supplementation. As always, NPA encourages consumers to speak with their healthcare professionals regarding their dietary supplement regimen.”  

For more on the benefits of dietary supplements and other natural products, visit www.NPAinfo.org.

Look for the SALES throughout the Co-op, displayed with white shelf tags below the items.

Members receive special discounts on these products.

Some are one-time deals, some are monthly sales, and others are introductory promotions.
Price tags show member prices and non-member prices, with the sales being for our Co-op Members only.

Reputations Won and Lost as Food Giants Dance with Non-Profits

~by Vic Shayne, Green Med Info

Peering into the politics of the food industry is like getting a peek behind the curtain where the Wizard of Oz is working the controls. It seems quite obvious that food giants like Kellogg work hard to become reputable and good not by the products they produce, but by the friends they make. You really have to look at the whole picture to see what's going on in the PR arena to understand why, in the end, the consumer gets it in more ways than one.

Buying a reputation by supporting a cause

Besides assessing whether huge food processors are good or bad or just doing their job, we should consider the ethics of associations like the American Heart Association, the Dietitian's Association and others who readily take the money of corporate sponsors. Does this prevent them from fully disclosing the truth about the unhealthy ingredients in many processed foods? You be the judge.

It's blunt but to the point

This quote from Common Dreams is so succinct that it bears publishing: "The American Heart Association (AHA) has sullied its reputation by getting in bed with whatever corporation comes around with its checkbook open."

Way back in 2004, reporter Robert Weissman wrote, "Subway has given $4 million to the American Heart Association (AHA) since 2002, and will gave an additional $6 million through 2007. That's a total of $10 million. In exchange, Subway gets to put the AHA 'fighting heart disease and stroke' logo on its materials throughout its chain of stores, according to an AHA spokesperson."

see the rest of this article at ww.greenmedinfo.com/blog/reputations-won-and-lost-food-giants-dance-w-non-profits?

Recipe: Roasted Squash and Apple Soup

Ingredients:

Preheat oven to 400°F.

*Cashew Milk (Extra-thick)

½ cup raw cashew pieces 1 cup water 2 teaspoons maple syrup Combine cashews with ½ cup water and sweetener in food processor or blender. Blend on high to form a thick cream. Slowly add remaining water and blend on high for 2 - 5 minutes.

(Editor’s note: I have made many different Squash Soups and have developed this version, combining all of my favorite aspects of this delicious, rich wintertime fare. Roasting brings out a striking depth of flavor in the squash and the combination of apples and onions is delightful. I hope you enjoy it as much as we do!)

Co-op Board of Directors meets on the THIRD MONDAY of each month, at 5:30 pm in the North Valley Hospital Board Room in Tonasket, at 126 S Whitcomb, in the Administration Building. (subject to change)

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This edition of the Co-op News was edited by River Jones,
and published as a service to the members of the Tonasket Natural Foods Co-op.

Letters and articles are welcome from members.
Please email your submission for consideration to us at .

Views expressed in The FireStarter are those of the author(s) and do not necessarily represent those of the Co-op management, directors, or membership. Acceptance of advertising does not indicate endorsement by the Co-op of the produce/ service offered.


Co-op Board of Directors:
Steve 'Sundog' Lanigan, Chair
Cassandra Schuler, Vice Chair
Rob Thompson, Treasurer
Ron Jones-Edwards, Secretary
Jere Gillespie
Peter James
Aaron Kester